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Polenta Galettes with Reblochon and Bayonne ham


  • 100g Reblochon + a few additional slices for presentation
  • 60g butter
  • 160g cornmeal
  • 600ml milk
  • 4 slices of Bayonne ham
  • Salt, pepper
10 Min making
15 Min Baking
4 People

Directions :

  • Remove the fat and coarsely chop the slices of Bayonne ham.
  • Finely chop the Reblochon.
  • Bring the milk to boil in a saucepan. Add the cornmeal in a stream, salt, pepper and leave to cook over low heat, stirring with a spatula, for 10 mins. The polenta should remain creamy.
  • Remove from the heat and add the pieces of ham, Reblochon and 40g of butter in pieces. Mix together.
  • Spread the polenta out over a tray or large wooden board, smooth it down with the back of a spoon and cut out galettes using a pastry cutter or an upside down glass.
  • Heat the remaining 20g butter in a frying pan and brown the galettes for about 5 mins.
  • Serve with a side dish such as a green salad. You can also cut the polenta into small cubes and serve them warm as an appetizer.

Bon appétit !

Accompaniments for Reblochon :

Accompaniments for Reblochon