Ingredients for 4 persons:
75 cl of whole milk
40 cl of liquid cream
150 g of semolina polenta
4 slices of Paris ham
200 g of emmental cheese
4 slices of sandwich bread without the crust
4 dabs of butter
Preheat the oven to 160°C
Cult Croque Monsieur by Eric Frechon
For the publication of his book, A partager, the great 3-star chef at the Bristol he has shared with us exclusively one of his favorite and easy to make recipes.
Step 1. Prepare shredded crumbs by mixing the bread slices.
Step 2. Cut 8 slices of emmental and 8 slices of ham 10 cm by 10 cm and 3 mm in width.
Step 3. Boil the milk and sprinkle the semolina without ceasing to mix.
Step 4. Let cook 20 minutes by adding from time to time the liquid cream. Stir often so that is does not stick at the bottom of the pan.
Step 5. Once the preparation is cooked, spread the on a polenta 1 cm wide grid and let cool down for 10 minutes in the icebox.
Step 6. Cut 12 squares of 10 cm by 10 cm.
Step 7. On an oven grid, put together your croque-monsieurs by alternating polenta, emmental ham twice. End with the bread crumbs and a dab of butter.
Step 8. Bake for 15 minutes so that the middle is warm and place under the grill for 30 seconds until golden brown.
Then, serve and eat!