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Export 12 ingredients for grocery delivery
Step 1
Whisk together flour, sugar, polenta, and 3/4 teaspoon salt in a medium bowl. Whisk together milk and eggs in a small bowl. Add milk mixture to flour mixture, and whisk until smooth. Cover and chill at least 2 hours or up to overnight (about 8 hours).
Step 2
Preheat oven to 425°F 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. Place a 10-inch cast-iron skillet in preheated oven, and let heat 15 minutes. Add butter pieces to skillet, and return to oven for 1 minute. Carefully remove skillet from oven, and swirl, if needed, until butter is completely melted and beginning to brown.
Step 3
Whisk batter again until well combined. Working quickly, pour batter into skillet. Sprinkle ham and cheese around edges of batter, leaving about a 4-inch-wide circle in center. Immediately return skillet to oven, and bake until golden brown, puffed, and center is cooked through, 16 to 20 minutes.
Step 4
While batter bakes, whisk together Dijon, vinegar, maple syrup, and remaining 1/8 teaspoon salt in a small bowl. Gradually add oil, whisking until dressing is emulsified. Toss arugula with 2 teaspoons of the dressing.
Step 5
Carefully transfer hot Dutch baby to a serving plate. Serve immediately with dressed arugula and grapes, and drizzle with remaining dressing.
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