Spiced Christmas Ham and Polenta Casserole

December 27, 2011 8:51:37 AM PST
Chef Ryan of the NoMi Kitchen at the Park Hyatt Chicago is in our kitchen to show us some interesting and creative ways to reuse all those Christmas leftovers.

  • 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

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).