Gnocchi Alla Romana

• 3 cups milk
• 1 tsp. salt
• 8 tbsp. butter, divided
• 1 cup quick-cooking polenta
• finely ground cornmeal
• 1 cup freshly grated Parmigiano-Reggiano, divided 4 egg yolks

1. Preheat oven to 425F.
2. Butter one cookie sheet with 3/4-inch sides.
3. In a 3- to 4-quart saucepan, heat to scald milk, salt and 6 tbsp.
4. butter.
5. Pour in polenta in a thin stream, whisking vigorously, and cook for approximately a minute, switching to a wooden spoon as polenta thickens.
6. Remove from heat and stir in 1/2 cup grated cheese and 4 egg yolks and mix well.
7. Pour polenta in buttered cookie sheet and smear to a thickness of 1/2-inch.
8. Allow to cool.
9. Using a pastry cutter or water glass, cut 3-inch quarter-moons out of the polenta.
10. Arrange leaning up against one another in a buttered baking dish and sprinkle with remaining grated cheese.
11. Place in oven and cook 15 to 20 minutes, or until top is light golden-brown.
12. Remove and serve immediately.

milk, salt, butter, polenta, ground cornmeal, egg yolks

Taken from www.foodgeeks.com/recipes/5276 (may not work)