Polenta Dutch Baby with Ham and Swiss


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.

Polenta Dutch Baby with Ham and Swiss Recipe
Photo: Gregory DuPree
Active Time:
25 mins
Total Time:
2 hrs 55 mins
4 to 6


  • 1/2 cup all-purpose flour (about 2 1/8 ounces)

  • 3 tablespoons granulated sugar

  • 2 tablespoons uncooked polenta (such as Bob’s Red Mill)

  • 7/8 teaspoon kosher salt, divided

  • 1/2 cup whole milk

  • 3 large eggs

  • 3 tablespoons unsalted butter, cut into 3 pieces

  • 1 ounce thinly sliced deli ham, patted dry and cut into 2- x 1/2-inch strips

  • 1 ounce Swiss cheese, grated (about 1/4 cup)

  • 1 teaspoon country Dijon mustard

  • 1 teaspoon Champagne vinegar

  • 1/4 teaspoon pure maple syrup or honey

  • 1 tablespoon grapeseed oil

  • 1 ounce baby arugula (about 1 cup)

  • 1 ounce red grapes, quartered (about 1/4 cup)


  1. Whisk together flour, sugar, polenta, and 3/4 teaspoon salt in a medium bowl. Whisk together milk and eggs in a small bowl. Add milk mixture to flour mixture, and whisk until smooth. Cover and chill at least 2 hours or up to overnight (about 8 hours).

  2. Preheat oven to 425°F with oven rack in lower third of oven. Remove batter from the refrigerator; whisk until well combined, and allow to stand at room temperature while oven preheats. Place a 10-inch cast-iron skillet in preheated oven, and let heat 15 minutes. Add butter pieces to skillet, and return to oven for 1 minute. Carefully remove skillet from oven, and swirl, if needed, until butter is completely melted and beginning to brown.

  3. Whisk batter again until well combined. Working quickly, pour batter into skillet. Sprinkle ham and cheese around edges of batter, leaving about a 4-inch-wide circle in center. Immediately return skillet to oven, and bake until golden brown, puffed, and center is cooked through, 16 to 20 minutes.

  4. While batter bakes, whisk together Dijon, vinegar, maple syrup, and remaining 1/8 teaspoon salt in a small bowl. Gradually add oil, whisking until dressing is emulsified. Toss arugula with 2 teaspoons of the dressing.

  5. Carefully transfer hot Dutch baby to a serving plate. Serve immediately with dressed arugula and grapes, and drizzle with remaining dressing.

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