Polenta Croque Monsieur
from 1 vote
emmental cheese slices
white bread slices
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!
Polenta Croque Monsieur https://thetasteedit.com/le-bristol-paris-polenta-croque-monsieur/