Cambozola Polenta

1. 1

   Put the milk and cream in a heavy saucepan.

2. 2

   Bring to a simmer over medium heat.

3. 3

   Whisk in the cornmeal in a steady stream and bring the mixture back to a simmer, while stirring constantly with a wooden spoon.

4. 4

   Reduce the heat to low and cook the mixture slowly for 5 minutes.

5. 5

   Remove from the heat and stir in the butter, egg yolks, Cambozola cheese and grated Parmesan.

6. 6

   While still warm spread the polenta mixture out evenly on a greased baking sheet.

7. 7

   Refrigerate until cool.

8. 8

   (This can be done a day ahead of serving.)

9. 9

   Then cut out polenta into desired shapes using a cookie cutter or using a knife.

10. 10

    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.

* Per serving · 4 servings · Values may vary.

No additional tips available.