Sage and prosciutto corn cakes – Food & Home Magazine
Find the recipe for sage and prosciutto corn cakes here. It is quick and easy and the perfect breakfast treat.
Ingredients
- 170g (1 cup) instant polenta
- 60g (½ cup) cake flour, sifted
- 5ml (1 tsp) baking powder, sifted
- pinch of bicarbonate of soda, sifted
- 30ml (2 tbsp) fresh sage leaves, chopped
- sea salt and cracked black pepper, to taste
- 375ml (1½ cups) sour cream
- 2 large eggs
- 12 fresh sage leaves, extra
- 12 slices prosciutto
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