- Remove the pan from the heat and stir in the cream. Season with salt and pepper to taste.
- Place a slice of bread on a baking sheet lined with parchment paper. Spread a layer of the semolina mixture on top, then place a slice of ham and cheese on top. Repeat this process to make 4 sandwiches.
- Cover each sandwich with another slice of bread. Spread a little butter on top of each sandwich.
- Bake in the preheated oven for 10 minutes, or until the sandwiches are golden and the cheese is melted and bubbly.
- Remove from the oven and let cool for a few minutes before serving.
- Voilà! Your delicious and gourmet croque-monsieur is ready to be enjoyed.while stirring.
- Gradually add the liquid cream and cook for 20 minutes, stirring constantly to prevent the preparation from sticking to the bottom.
- Once cooked, spread the polenta in a tray (1 cm thick) and let it cool in the refrigerator for about 10 minutes.
- Once firm, cut 12 squares of the same size (10x10 cm).
- On an oven tray, place 4 polenta squares and top with one square of emmental cheese and one square of ham. Repeat the process, ending with a polenta square.
- Remove the crust from the bread slices and blend the crumbs to obtain a fine breadcrumb. Then place the breadcrumb squares on top of the polenta squares and add a small knob of butter.
- Bake and let it warm up for 5 minutes, then grill each croque-monsieur for 30 seconds to give them a nice color.
Serve and enjoy with a cream of your choice. The chef's recommendation? A parmesan or truffle cream!
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