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)
Directions
![Polenta Dutch Baby with Ham and Swiss Recipe](https://www.foodandwine.com/thmb/sO6cN25YbzkxqypkYxNUL3BlM-U=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/polenta-dutch-baby-with-ham-and-swiss-FT-RECIPE0120-b88060f707f64677a261aaa2fdf3813c.jpg)
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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).
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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.
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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.
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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.
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Carefully transfer hot Dutch baby to a serving plate. Serve immediately with dressed arugula and grapes, and drizzle with remaining dressing.