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Ingredients
- 1 c. water
- 3 c. lowfat milk
- 1 tsp salt
- 12 Tbsp. unsalted butter (1 1/2 sticks, divided)
- 1 c. polenta
- 1/4 c. all-purpose flour
- 1 1/4 c. freshly grated parmesan (3 1/2 ounces, divided)
- 2 x egg yolks
Directions
- These simple ingredients bake into a luxuriously rich custard to top with tomato sauce or possibly to serve with grilled meats.
- In a heavy, medium saucepan over moderate heat, combine water and lowfat milk with salt and 2 Tbsp. of the butter. Bring to a boil, then gradually whisk in polenta and flour. Continue whisking till mix thickens slightly, then switch to a wooden spoon and cook, stirring constantly, till mix is smooth and thick, about 20 min more. Stir in 6 Tbsp. more butter and cook an additional 5 min, stirring often.
- Remove polenta from heat and stir in half the cheese and the 2 egg yolks.
- Pour polenta into a buttered 9-by-11-by-1 1/2 inch roasting pan. Cold.
- Preheat oven to 350 degrees. Slice cooled polenta into squares or possibly diamonds, using a knife, or possibly into rounds or possibly other shapes, using a biscuit or possibly cookie cutter.
- Place polenta on buttered baking sheet. Dot with remaining butter; sprinkle with remaining parmesan. Bake 15 min; turn heat up to 450 degrees and bake till lightly browned.
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