Cheddar-Polenta Biscuits with Ham Salad

Name: Cheddar-Polenta Biscuits with Ham Salad
Total time: 30 min
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

By Grace ParisiPublished: Sep 3, 2008

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Yields:

Total Time:

30 mins

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This is more than just a ham sandwich - jalapeño-spiked ham salad gets tucked into a freshly baked cheesy, polenta-flecked biscuit.

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Ingredients

1 1/4 cups all-purpose flour
3/4 cup instant polenta
1 Tbsp. baking powder
1 tsp. sugar
Salt and freshly ground pepper
6 Tbsp. unsalted butter
1/2 cup shredded sharp Cheddar cheese
1 cup milk
2 scallions
1 small celery rib
1 jalapeño
1/2 lb. sliced smoked ham
1/4 cup mayonnaise
1 Tbsp. Dijon mustard

Directions

1. Step 1Preheat 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. Step 2Using 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. Step 3In 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. Step 4Notes: 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.