- 1 cup polenta
- 1 cup heavy cream
- 3 cups chicken broth
- 1 1/2 grated Gruyere cheese
- 1 1/2 shredded ham
- 1/2 cup golden raisins
- 1 1/2 sliced mushrooms
- 2 each eggs
- 1 each diced yellow onion
- 3 cloves garlic minced
- 2 tablespoon whole butter
- 1 cup scallion
Method:
In a large sauce pot melt butter. Add onion and mushrooms. When soft and slightly caramelized, add garlic and cook until translucent. Add golden raisins and stir for a bit. Add cream and chicken broth. Bring to a boil and add polenta and season with a bit of salt and pepper. Bring mixture down to a simmer and cook until smooth and tender (about 10 to 15 min) all while continuously stirring.
When polenta is cooked remove from heat and fold in the ham and 1 cup of gruyere and the scallion (Reserving 1\2 cup for later).
Mix the two eggs into the polenta and pour the mixture into a greased baking dish. Bake in the oven uncovered at 350 degrees F for 25 minutes. Sprinkle the remaining gruyere cheese on top and continue to bake until golden brown delicious (About 7-10 minutes).
