Name: Cheddar-Polenta Biscuits with Ham Salad
Yield: 8
Ingredients: 1 1/4 c. all-purpose flour -; 3/4 c. instant polenta -; 1 tbsp. baking powder -; 1 tsp. sugar -; Salt and freshly ground pepper -; 6 tbsp. unsalted butter -; 1/2 c. shredded sharp Cheddar cheese -; 1 c. milk -; 2 scallions -; 1 small celery rib -; 1 jalapeño -; 1/2 lb. sliced smoked ham -; 1/4 c. mayonnaise -; 1 tbsp. Dijon mustard -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Cheddar-Polenta Biscuits with Ham Salad

1. 1 1/4 c. all-purpose flour -

2. 3/4 c. instant polenta -

3. 1 tbsp. baking powder -

4. 1 tsp. sugar -

5. Salt and freshly ground pepper -

6. 6 tbsp. unsalted butter -

7. 1/2 c. shredded sharp Cheddar cheese -

8. 1 c. milk -

9. 2 scallions -

10. 1 small celery rib -

11. 1 jalapeño -

12. 1/2 lb. sliced smoked ham -

13. 1/4 c. mayonnaise -

14. 1 tbsp. Dijon mustard -

How to cook deliciously - Cheddar-Polenta Biscuits with Ham Salad

1. Stage

Preheat the oven to 425°F. Lightly grease a large baking sheet. In a bowl, combine the flour, polenta, baking powder, sugar and 1/2 teaspoon each of salt and pepper. Using 2 table knives, cut in the butter until the mixture resembles coarse meal. Add the cheddar, then stir in the milk until the dough is moistened.

2. Stage

Using 2 large soup spoons, scoop 8 mounds onto the baking sheet. Lightly press down on each mound. Bake the biscuits for about 19 minutes, until the tops are golden and the bottoms are browned. Transfer to a wire rack to cool slightly.

3. Stage

In a mini food processor, pulse the scallions, celery, and jalapeño until finely chopped. Add the ham; pulse just until finely chopped. Pulse in the mayonnaise and mustard; season lightly with salt and pepper. Slice the biscuits; fill with the salad; serve.

4. Stage

Notes: If you don't have time to make both biscuits in this menu, the ham salad is terrific served on pita chips or crostini cut from a baguette.