Directions:
- Put the milk and cream in a heavy saucepan. Bring to a simmer over medium heat.
- Whisk in the cornmeal in a steady stream and bring the mixture back to a simmer, while stirring constantly with a wooden spoon.
- Reduce the heat to low and cook the mixture slowly for 5 minutes.
- Remove from the heat and stir in the butter, egg yolks, Cambozola cheese and grated Parmesan.
- While still warm spread the polenta mixture out evenly on a greased baking sheet.
- Refrigerate until cool. (This can be done a day ahead of serving.) Then cut out polenta into desired shapes using a cookie cutter or using a knife.
- To serve, place the polenta shapes on a greased baking sheet and place in a 400F oven for 4-5 minutes or until golden brown.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 446.65 Kcal (1870 kJ) | ||
| Calories from fat | 222.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.75g | 38% | |
|---|---|---|---|
| Cholesterol | 121.37mg | 40% | |
| Sodium | 283.32mg | 12% | |
| Potassium | 418.18mg | 9% | |
| Total Carbs | 41.77g | 14% | |
| Sugars | 8.64g | 35% | |
| Dietary Fiber | 2.98g | 12% | |
| Protein | 14.77g | 30% | |
| Vitamin C | 0.2mg | 0% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.6mg | 9% | |
| Calcium | 310.9mg | 31% | |
| Amount Per 100 g | |||
| Calories | 167 Kcal (699 kJ) | ||
| Calories from fat | 83.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.25g | 38% | |
|---|---|---|---|
| Cholesterol | 45.38mg | 40% | |
| Sodium | 105.93mg | 12% | |
| Potassium | 156.36mg | 9% | |
| Total Carbs | 15.62g | 14% | |
| Sugars | 3.23g | 35% | |
| Dietary Fiber | 1.11g | 12% | |
| Protein | 5.52g | 30% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.6mg | 9% | |
| Calcium | 116.2mg | 31% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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