Basic Polenta Recipe

• 1 c. water
• 3 c. lowfat milk
• 1 tsp salt
• 12 Tbsp. unsalted butter (1 1/2 sticks, divided)
• 1 c. polenta
• 1/4 c. all-purpose flour
• 1 1/4 c. freshly grated parmesan (3 1/2 ounces, divided)
• 2 x egg yolks

1. These simple ingredients bake into a luxuriously rich custard to top with tomato sauce or possibly to serve with grilled meats.
2. In a heavy, medium saucepan over moderate heat, combine water and lowfat milk with salt and 2 Tbsp.
3. of the butter.
4. Bring to a boil, then gradually whisk in polenta and flour.
5. Continue whisking till mix thickens slightly, then switch to a wooden spoon and cook, stirring constantly, till mix is smooth and thick, about 20 min more.
6. Stir in 6 Tbsp.
7. more butter and cook an additional 5 min, stirring often.
8. Remove polenta from heat and stir in half the cheese and the 2 egg yolks.
9. Pour polenta into a buttered 9-by-11-by-1 1/2 inch roasting pan.
10. Cold.
11. Preheat oven to 350 degrees.
12. Slice cooled polenta into squares or possibly diamonds, using a knife, or possibly into rounds or possibly other shapes, using a biscuit or possibly cookie cutter.
13. Place polenta on buttered baking sheet.
14. Dot with remaining butter; sprinkle with remaining parmesan.
15. Bake 15 min; turn heat up to 450 degrees and bake till lightly browned.

water, milk, salt, unsalted butter, polenta, allpurpose, freshly grated parmesan, egg yolks

Taken from cookeatshare.com/recipes/basic-polenta-79721 (may not work)