Are you burnt out on making banana bread to pass the time in quarantine? If the answer is yes, we have something fun for you to try directly from Paris. We’re still waiting for the day we can return to one of our favorite hotels in the world – Le Bristol Paris. Until then, three-Michelin-star Parisian Chef Eric Frechon recently shared his hazelnut stuffed madeline recipe with us, and now you can make his polenta croque monsieur at home. It’s so easy, he even recommends making this with your children. Chef Eric says, “This croque monsieur is delicious when served with a dollop of crème fraiche mixed with nutmeg or parmesan, and a green salad.”
Polenta Croque Monsieur
- 750 ml whole milk
- 40 ml double cream
- 150 g dried polenta
- 4 ham slices
- 4 emmental cheese slices
- 4 white bread slices
- 4 tsp butter, separated
- Salt and pepper
- Preheat the oven to 160° C/ 325˚ F
- Remove the crust from the bread slices and discard. Place bread into a food processor and mix until fine.
- Bring milk to a boil on the stove.
- Once the milk has reached a boil, add the dried polenta slowly whilst stirring constantly. Cook on low for 20 minutes, stirring regularly and adding the double cream incrementally to avoid sticking.
- When polenta has cooked, remove it from flame and pour into a rectangular baking dish so that it reaches 1 cm thickness. Place in refrigerator for 10 minutes to cool and firm.
- Cut out 12 slices into 10 cm x 10 cm/ 4” x 4” squares
- Place 4 of the polenta squares side-by-side on a baking sheet
- Top each with 1 slice of emmental cheese and 1 slice of ham
- Place a slice of polenta on top
- Add one more layer of cheese and ham
- Top with a final slice of polenta
- Sprinkle each with breadcrumbs and 1 tsp butter
- Place in oven for 15 minutes until the inside is warm and cheese is melted
- Adjust oven to the grill setting for 30 seconds to brown the top of the sandwich
- Serve and enjoy!