These crispy corn cakes mimic griddle cakes with fried ham, but with a more complex flavor and a little more style.
Grease a 9x9-inch baking pan.
For cakes: In a pan over medium heat, warm 2 tablespoons of oil. Add corn and cook until just heated through, about 2 to 3 minutes. Remove from heat and season to taste with salt and pepper. Set aside.
In a saucepan, bring 1 cup of water and stock to a boil; then lower heat to a simmer and gradually add cornmeal in a slow, steady stream. Keep over low heat and continue stirring with a wooden spoon for 35 minutes, or until smooth. Stir in butter, sautéed corn, Parmesan, and chives; then season with salt and pepper.
Spread cornmeal mixture to a ¾-inch thickness in prepared pan and refrigerate for at least 1 hour, or until firm.
When cornmeal mixture is set, cut into rounds with a cookie cutter or the rim of a clean glass to make eight rounds.
In a skillet, warm remaining ½ cup of oil over high heat. Dip cornmeal rounds into flour, brush off excess, and fry for 2 to 3 minutes per side, or until crisp and golden brown. Drain on paper towels and keep warm.
For salad: In a bowl, whisk together mustard, lemon juice, honey, chives, and salt. Slowly drizzle in olive oil, whisking continuously, until it emulsifies.
Toss salad greens with vinaigrette. Divide among four plates. Place two polenta cakes on each plate and top with prosciutto. Serve warm.