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“A rich polenta for a special occasion.”
READY IN:
40mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Put the milk and cream in a heavy saucepan. Bring to a simmer over medium heat.
  2. Whisk in the cornmeal in a steady stream and bring the mixture back to a simmer, while stirring constantly with a wooden spoon.
  3. Reduce the heat to low and cook the mixture slowly for 5 minutes.
  4. Remove from the heat and stir in the butter, egg yolks, Cambozola cheese and grated Parmesan.
  5. While still warm spread the polenta mixture out evenly on a greased baking sheet.
  6. Refrigerate until cool. (This can be done a day ahead of serving.) Then cut out polenta into desired shapes using a cookie cutter or using a knife.
  7. To serve, place the polenta shapes on a greased baking sheet and place in a 400F oven for 4-5 minutes or until golden brown.

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