Lunch: Cheddar-Polenta Biscuits with Ham Salad

Ingredients

1 1/4 cups all-purpose flour
3/4 cup instant polenta
1 tablespoon baking powder
1 teaspoon sugar
Salt and freshly ground 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 jalapeño, seeded and quartered
1/2 pound sliced smoked ham, coarsely chopped
1/4 cup mayonnaise
1 tablespoon Dijon mustard

Instructions

Preheat the oven to 425 °. 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.
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.
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.

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