Polenta a la romaine

  • Time cooking time: 20-30 minutes
  • Yield 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.
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