Recipe: Polenta Dutch Baby with Ham and Swiss

Polenta Dutch Baby with Ham and Swiss
Food & Wine Magazine, Jan 2020, p. 81
4 stars

This was an interesting dish -- considered a "large-format pancake" if you read about it at foodandwine.com. This recipe is from 2015 Food & Wine Best New Chef Jonathan Brooks who owns the Indianapolis restaurant, Milktooth.

I love polenta, so I really liked the texture which was a bit unexpected -- it's not a light souffle and not an eggy dense frittata but something in between with polenta's grainy texture.  Surprisingly, the entire dish only used three eggs.

The SALAD was absolutely delicious and one that we'll definitely make again.

Polenta Dutch Baby Ingredients: all-purpose flour, sugar, uncooked polenta, whole milk, eggs, unsalted butter, deli ham, Swiss cheese, Kosher salt

Salad Ingredients: baby arugula, red grapes, Dijon mustard, Champagne vinegar, pure maple syrup or honey, grapeseed oil

Tips:

• Use a non-sweet ham (not a honey ham, for example) because there will overall be too much sweetness in the dish
• Used extra-virgin olive oil instead of grapeseed oil