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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A rich polenta for a special occasion. Ingredients:
4 cups milk |
7/8 cup heavy cream (200 ml.) |
9 ounces cornmeal |
1 3/4 ounces butter |
2 egg yolks |
3 1/2 ounces cambozola cheese, crumbled |
1 ounce parmesan cheese, grated |
salt and pepper |
Directions:
1. Put the milk and cream in a heavy saucepan. Bring to a simmer over medium heat.
2. Whisk in the cornmeal in a steady stream and bring the mixture back to a simmer, while stirring constantly with a wooden spoon.
3. Reduce the heat to low and cook the mixture slowly for 5 minutes.
4. Remove from the heat and stir in the butter, egg yolks, Cambozola cheese and grated Parmesan.
5. While still warm spread the polenta mixture out evenly on a greased baking sheet.
6. 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.
7. 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.
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