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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

POLENTA A LA ROMAINE

Serves: 8

1 quart milk
3 ounces butter
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon grated nutmeg
2/3 cup (5 ounces) polenta
2 eggs
3 egg yolks
2 ounces grated Swiss cheese
1 cup cream sauce
1 ounce grated Parmesan

In a saucepan, combine the milk, butter, salt, pepper, nutmeg, and cream of wheat.
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. Spread the mixture in a greased dish about 1 inch high.
Cool mixture. Unmold and cut into rectangles, triangles, or squares. Arrange in a buttered dish.
Pour cream sauce over and sprinkle with parmesan cheese. Broil or brown in oven. Serve hot.


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