Polenta gratin like a croque-monsieur


  • 250 g instant polenta
  • 30 cl of vegetable broth
  • 1 liter of milk
  • 120 g grated Emmental
  • 4 to 6 slices of ham depending on size
  • 250 g of Emmental cheese, thinly sliced

For the béchamel

  • butter + a little

  • 25 g of flour
  • 30 cl of milk
  • 3 or 4 pinches of nutmeg
  • 30 g grated Emmental
  • 1 knob of butter


  1. Bring the vegetable stock and milk to a boil. Pour in the polenta, stirring constantly using a whisk or wooden spoon. Add 100g of grated Emmental. Mix well until you obtain a very homogeneous preparation. Pour the polenta into two large shallow dishes or onto two buttered baking sheets. Refrigerate for 1 hour.

  2. Preheat the oven to 200°/th. 6-7. Butter a baking dish, place a plate of polenta in the bottom. Cover with ham, then thin slices of Emmental. Cover the entire second plate with polenta.

  3. Melt 30g of butter in a saucepan, add the flour, cook everything for 2 to 3 minutes, then add the cold milk and nutmeg, whisking constantly. Salt and pepper with a grinder. Add the grated Emmental and mix well. Spread the béchamel over the gratin, finish with the remaining 20g grated Emmental and bake for around 20 minutes. The top should be well browned and the cheese inside well melted.

Similar Posts