Parmigiano-Reggiano cheese

Parmigiano-Reggiano cheese, and Parma Ham Polenta Cakes with Basil Salsa
  • 1

    Preheat the oven to 190°C, Gas 5. Lightly grease 9 deep muffin wells.

  • 2

    Sieve the flour and baking powder into a large mixing bowl. Stir in the polenta and 55g of Parmigiano-Reggiano. Season well with freshly ground black pepper.

  • 3

    In a measuring jug mix together the milk, eggs, Parma ham and sunblush tomatoes. Stir the wet ingredients into the dried taking care not to over mix.

  • 4

    Spoon the mixture evenly between the prepared muffin wells. Place in the oven and bake for 15 minutes until golden.

  • 5

    Meanwhile, in a small bowl combine the remaining Parmigiano-Reggiano with the crème fraiche and set to one side.

  • 6

    Toss all the basil salsa ingredients together and season with black pepper. Allow the Parma ham and Parmigiano-Reggiano cheese polenta cakes to cool in the tin for 2 minutes.

  • 7

    Carefully, with a flat bladed knife remove from muffin wells. Cut each cake whilst still warm in half on the diagonal. Fill each with a little of the Parmigiano-Reggiano cream.

  • 8

    Serve rustic style on a wooden board with the basil salsa. If desired, serve with extra Parma ham and Parmigiano-Reggiano shavings.

  • It’s ready!

The perfect



Discover it MEURSAULT

Served with White Bourgogne wine like Meursault or Viré-Clessé.

Tasting tip

Discover the aromas of MEURSAULT

  • Serves9 people
  • Preparation time25 min


175g self-raising flour
1 tsp baking powder
115g instant polenta
75g Parmigiano-Reggiano, finely grated
200ml milk
4tbsp olive oil + extra for greasing
2 medium eggs
90g Parma ham, finely chopped
85g sunblush tomatoes, drained, finely chopped
300ml crème fraiche
For the Basil Salsa:
250g baby plum tomatoes, halved
1 small red onion, finely chopped
1 large bunch basil, torn
2tbsp extra virgin olive oil
Freshly ground black pepper