Recipes
Polenta Dutch Baby with Ham and Swiss
- Banana Bread
A large-format pancake with a light, airy interior and rich, savory toppings, this Dutch baby is perfect for brunch. Add the toppings around the edges, leaving the center clear to allow it to rise properly. Preheating the pan is also crucial to a beautiful rise; the batter should begin to puff immediately after you pour it into the pan.
Ingredients
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1/2 cup all-purpose flour (about 2 1/8 ounces)
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3 tablespoons granulated sugar
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2 tablespoons uncooked polenta (such as Bob’s Red Mill)
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7/8 teaspoon kosher salt, divided
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1/2 cup whole milk
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3 large eggs
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3 tablespoons unsalted butter, cut into 3 pieces
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1 ounce thinly sliced deli ham, patted dry and cut into 2- x 1/2-inch strips
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1 ounce Swiss cheese, grated (about 1/4 cup)
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1 teaspoon country Dijon mustard
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1 teaspoon Champagne vinegar
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1/4 teaspoon pure maple syrup or honey
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1 tablespoon grapeseed oil
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1 ounce baby arugula (about 1 cup)
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1 ounce red grapes, quartered (about 1/4 cup)
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