1/2teaspoonskosher salt, or less if using fine salt
1/2cupwhole milk
3largeeggs
3Tablespoonsbutter, cut into 3 pieces
5-6slicesprosciutto
3slicesSwiss cheese, cutting each slice into thirds
For the arugula topping:
1teaspoonDijon mustard
1teaspoonWhite Wine vinegar
1/4teaspoonmaple syrup, or honey
1Tablespoonvegetable oil, or any neutral tasting oil
Salt and freshly ground pepper
1 1/2 cupsbaby arugula
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Instructions
Whisk together the flour, sugar, polenta, and salt in a medium bowl. In a small bowl, whisk together the milk and eggs. Add the milk mixture to flour mixture and whisk until smooth. Cover and chill at least 2 hours or up to overnight.
Preheat oven to 425°F (regular bake/not fan assisted) 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. Prepare your prosciutto, cheese and butter to have handy as you'll need to work quickly.
Place a 10-inch (top diameter) cast-iron skillet in preheated oven and let heat 15 minutes. Remove the hot skillet from oven and add butter pieces to skillet and swirl, until butter is completely melted and beginning to brown.
Whisk batter again until well combined and working quickly, pour batter into skillet. Arrange prosciutto and cheese around edges of batter, leaving about a 4-inch-wide circle in centre. *If you want crispy prosciutto, make sure you don't cover it with the cheese. Immediately return skillet to oven, and bake until golden brown, puffed, 16 to 20 minutes.
While the Dutch baby bakes, add the arugula to a medium bowl. In a small jar or bowl, combine the Dijon mustard, vinegar, maple syrup, and a pinch of salt and freshly ground pepper. Cover and shake or whisk vigorously until well combined. Drizzle dressing over arugula, until moistened (you may not need quite all of it).
Remove Dutch baby from oven. Let stand 1 minute (it will deflate as it rests). Top with dressed arugula and serve.
Notes
Be sure to read the Ingredient Notes and FAQ above the recipe card for more tips and suggestions for making this recipe.