US , , and 195 countries in the world sharing their cultural heritage through food. Become a contributor. Facebook Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Polenta a la romaine | wefacecook.com Polenta a la romaine | wefacecook.com
Recipe

POLENTA A LA ROMAINE

Serves: serves 8

Cooking time: 30 minutes .

Ingredients

  • 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 A recipe of Cream sauce
    1/2 cup grated Parmesan

Preparation

  • 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.
Login to Save to Recipe Box
Add Recipe Note
Save to Recipe Box
Print
Add Recipe Note
Saved Add to List

    Add to List

Print
Add Recipe Note
Saved Add to List

    Add to List

Add Recipe Note