Savory Dutch Baby with Deli Meat & Cheese

Need a way to use the odds and ends of charcuterie and cheeses in your fridge? A Savory Dutch Baby with Deli Meat and Cheese looks enticing and tastes delicious! Serve for brunch, lunch, dinner or late night after-event snacking. Whisk the batter together at least 2 hours or up to 8 hours ahead of time to allow the polenta to hydrate.

Ingredients

• 4 large Eggs
• 1/2 cup whole Milk
• 1/2 cup All-Purpose Flour
• 2 tablespoons uncooked Polenta
• 2 tablespoons granulated Sugar
• 3/4 teaspoon Kosher Salt, divided
• 2 tablespoons unsalted Butter, melted

Meat & Cheese

• 2 – 3 ounces thinly sliced deli meats (such as Ham, Prosciutto, or Capicola salami), cut into 2- x 1/2-inch strips
• 2 ounces Swiss, Gruyere or other melting cheese, grated (about 1/4 cup)

Preparation

1. Whisk together flour, sugar, polenta, and 3/4 tsp 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. Remove batter from the refrigerator; whisk until well combined, and allow to stand at room temperature while oven and skillet preheat. Preheat oven to 425°F with oven rack in middle to lower third of oven (batter will need room to puff as it cooks). Place a 10-inch cast-iron skillet in oven while preheating. When skillet is hot (about 15 minutes), remove from oven, add butter pieces, and swirl until butter is completely melted and beginning to brown.
3. Whisk batter again until well combined. Working quickly, pour batter into skillet. Sprinkle meat 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. Remove Dutch baby from oven and serve immediately.

Wine Pairing Guide

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