Polenta Ham and Cheese Dutch Baby

This recipe brings together the best of breakfast, the texture of a light, airy pancake, with the savory goodness of ham and cheese inside. 
Photo Credit: Inspired Taste


  • 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)


  • 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).
  • 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.
  • 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.
  • Carefully transfer hot Dutch baby to a serving plate. Serve immediately with a side of fresh fruit & coffee.

Leave a comment

Please note, comments must be approved before they are published