Polenta-Schinken-Auflauf

Ingredients

• 4 tbsp butter
• Salt
• 140 g cornmeal (instant)
• 140 g cooked ham
• 1 tbsp Vegetable oil
• 60 g freshly grated Parmesan
• 2 Eggs
• pepper (ground)
• nutmeg (freshly ground)
• butter (for the ramekins)

Instructions

1. 1.

   Bring 800 ml water with ½ tsp salt and butter to a boil in a pot, then gradually stir in the cornmeal. Simmer for about 5 minutes over medium heat while stirring, remove from heat, and let stand for about 15 minutes to thicken.

2. 2.

   Preheat the oven to 180°C (350°F) with upper and lower heating.

3. 3.

   Cut the ham into small cubes and quickly sauté them in a hot pan with oil. Remove and drain on kitchen paper.

4. 4.

   Gradually whisk the Parmesan and eggs into the slightly cooled polenta, then fold in the ham and season with salt, pepper, and nutmeg.

5. 5.

   Spread the mixture into buttered, oven-safe ramekins and bake in the preheated oven for about 30 minutes.