Baked Polenta

3 cups milk

1 1/2 tsp. salt

Pinch nutmeg

Freshly ground black pepper

3/4 cup corn Polenta 

2 eggs

1 cup freshly grated Parmesan cheese

4 Tbsp. butter, melted

Bring to boil milk, salt, nutmeg, and a few grindings of pepper.  Add polenta gradually so milk never stops boiling, stirring constantly.  Reduce heat;  cook and stir until so thick that spoon will stand in the pan.  Remove from heat.  Beat eggs lightly with fork, add 3/4 cup freshly grated Parmesan cheese.  Blend into polenta and spoon onto buttered baking sheet.  Using knife or metal spatula dipped in hot water from time to time, smooth and spread to 1/2 inch thick.  Refrigerate at least 1 hour until firm.  Cut into small circles or crescents with glass or into triangles with knife.  Transfer to buttered baking dish, dribble with melted butter and sprinkle with remaining 1/4 cup cheese.  Can be refrigerated or frozen at this point.  Bake at 400 degrees for 15 minutes until crisp and golden.  To brown, put under hot broiler 30 seconds.  Serve at once.

 

The Italians use polenta much like we do grits, to accompany meals, or to use as a base for sauces (think cheese grits or shrimp and grits).  They are much more imaginative than we are with grits, however, and you will find polenta cooked with a variety of grains, seasonings, and sauces. It is usually a courser grind of yellow cornmeal, or made with semolina wheat. The corn variety works best with this recipe.