Turn the molds, cook for 1 minute on the other side, and carefully remove the molds from the cakes. Cook for 2 more minutes, or until the cakes are golden brown. Mound the remaining prosciutto on top of the galettes. Carefully ladle the soup into the bowls. Sprinkle the remaining garlic cloves around the bowls and top with freshly ground black pepper.
Crispy potatoes are a splendid substitute for the polenta.
Bake at 350 degrees for 50 to 60 minutes, or until the shallots are soft. Let the shallots cool in the olive oil, and then remove, reserving the oil. Julienne the shallots and put them in a bowl. Add the balsamic vinegar and slowly whisk in the reserved oil. Add the chopped chives and season to taste with salt and pepper.