Cheddar-Polenta Biscuits With Ham Salad |
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Prep Time: 11 Minutes Cook Time: 19 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Recipe by Grace Parisi. From Minimalist Recipes from Katy Sparks - This recipe originally appeared in April, 2005, issue of Food & Wine Magazine. These biscuits are delicious! With the ham salad they are superb! Ingredients:
1 1/4 cups all-purpose flour |
3/4 cup quick-cooking polenta |
1 tablespoon baking powder |
1 teaspoon sugar |
salt & freshly ground black pepper |
6 tablespoons unsalted butter, cut into pieces |
1/2 cup shredded sharp cheddar cheese, packed |
1 cup milk |
2 scallions, white and light green parts, chopped |
1 small celery rib, cut into 1-inch pieces |
1 small jalapeno, seeded and quartered |
1/2 lb sliced smoked ham, coarsely chopped |
1/4 cup mayonnaise |
1 tablespoon dijon mustard |
Directions:
1. Preheat the oven to 425°F degrees.
2. Lightly grease a large baking sheet.
3. In a bowl, combine the flour, polenta, baking powder, sugar and 1/2 teaspoon each of salt and pepper.
4. Using 2 table knives, cut in the butter until the mixture resembles coarse meal.
5. Add the cheddar, then stir in the milk until the dough is moistened.
6. Using 2 large soup spoons, scoop 8 mounds onto the baking sheet.
7. Lightly press down on each mound.
8. Bake the biscuits for about 19 minutes, until the tops are golden and the bottoms are browned.
9. Transfer to a wire rack to cool slightly.
10. In a mini food processor, pulse the scallions, celery and jalapeño until finely chopped.
11. Add the ham; pulse just until finely chopped.
12. Pulse in the mayonnaise and mustard; season lightly with salt and pepper.
13. Slice the biscuits; fill with the salad; serve.
14. *If you don't have time to make both the biscuits & the salad, in this menu, the ham salad is terrific served on pita bread or crostini cut from a baguette.
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