Polenta Dutch Baby with Ham and Cheese

I've made the sweet version before and now it was time for the savory.  I found the recipe here.  What I used:

• 1/2 cup all-purpose flour 
• 3 tablespoons granulated sugar 
• 2 tablespoons uncooked Anson Mills rustic integrale polenta  
• 1 teaspoon kosher salt, divided 
• 1/2 cup whole milk 
• 3 large eggs 
• 3 tablespoons unsalted butter, cut into 3 pieces 
• 1 ounce (?)  thinly sliced jambon blanc deli ham, patted dry and cut into thin strips 
• 1/4 cup Manchego cheese, grated and the same of Tex-Mex pre-grated cheese
• 1 teaspoon Dijon mustard 
• 1 teaspoon sherry vinegar 
• 1/4 teaspoon pure maple syrup 
• 1 tablespoon grapeseed oil 
• 1 cup baby spinach 
• 1/4 cup green grapes, quartered 

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).

  

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.

   

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.

While batter bakes, whisk together Dijon, vinegar, maple syrup, and remaining 1/4 teaspoon salt in a small bowl. Gradually add oil, whisking until dressing is emulsified. Toss spinach with the dressing.

Take out of oven.  It was a beauty!!!

Serve immediately with dressed spinach and grapes.  I cut mine into four wedges.

I LOVED this!  It was like a Yorkshire pudding with hidden savory treats.  My son said he'd take the sweet version every time over this one, but not me...I thought this was a brunch winner.  Yum, I'd make it again for sure and would take it out a minute or two earlier.  Mine was in for 20 minutes.  Other than that, I thought it was perfect.