Polenta Dolce

1. 1

   Combine milk, sugar and lemon rind in saucepan.

2. 2

   Heat until warm.

3. 3

   Slowly add Cream of Wheat and cook for 8 to 10 minutes. Slowly stir in lemon juice, egg yolks and lemon extract.

4. 4

   Cook for 1 more minute.

5. 5

   Pour into buttered 9 x 13-inch dish.

6. 6

   Refrigerate overnight or at least until very firm.

7. 7

   Cut into 2-inch diamonds or squares.

8. 8

   Blend in eggs and cracker meal.

9. 9

   Use egg whites left and 2 whole eggs, beat well.

10. 10

    Fry in oil until golden brown. Drain on brown paper.

11. 11

    You can sprinkle sugar on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.