Cambozola Polenta

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 cups milk
• 7/8 cup heavy cream (200 ml.)
• 9 ounces cornmeal
• 1 3/4 ounces butter
• 2 egg yolks
• 3 1/2 ounces cambozola cheese, crumbled
• 1 ounce parmesan cheese, grated
• salt and pepper

Recipe

• 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.