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serves 8
1
quart milk
3 ounces butter
1/2 teaspoon salt
1/4 teaspoon ground
white pepper
1/4 teaspoon grated nutmeg
1 cup polenta
2 eggs
3
egg yolks
1/2 cup grated Swiss cheese
1 cup cream sauce
1/2 cup
grated Parmesan
In a saucepan,
combine the milk, butter, salt, pepper, nutmeg, and polenta. Cook slowly over
medium heat for 8 to 10 minutes while stirring continuously.
Stir in the
eggs and egg yolks. Continue cooking for a minute while stirring with a wooden
spoon. Mix in the cheese.
Line an 8-inch by 14-inch pan with wax paper or
parchment paper. Spread the mixture in pan evenly.. Cover with parchment paper
and refrigerate mixture until set.
Preheat oven to 400 degrees.
Unmold
on a cutting board and cut into 3-inch squares. Arrange in a buttered baking
dish. Pour cream sauce over and sprinkle with Parmesan cheese. Brown in oven.
Serve hot.
* If polenta is not available, substitute 1 cup regular yellow
cornmeal, and cook mixture for about 10 minutes rather than 20 minutes.
