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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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3 cups milk
1 tsp. salt
8 tbsp. butter, divided
1 cup quick-cooking polenta or finely ground cornmeal
1 cup freshly grated Parmigiano-Reggiano, divided 4 egg yolks
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Directions:
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Preheat oven to 425°F. Butter one cookie sheet with 3/4-inch sides. In a 3- to 4-quart saucepan, heat to scald milk, salt and 6 tbsp. butter. Pour in polenta in a thin stream, whisking vigorously, and cook for approximately a minute, switching to a wooden spoon as polenta thickens. Remove from heat and stir in 1/2 cup grated cheese and 4 egg yolks and mix well.
Pour polenta in buttered cookie sheet and smear to a thickness of 1/2-inch. Allow to cool. Using a pastry cutter or water glass, cut 3-inch quarter-moons out of the polenta. Arrange leaning up against one another in a buttered baking dish and sprinkle with remaining grated cheese. Place in oven and cook 15 to 20 minutes, or until top is light golden-brown. Remove and serve immediately.
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