Cambozola Polenta

• 4 cups milk
• 78 cup heavy cream (200 ml.)
• 9 ounces cornmeal
• 1 34 ounces butter
• 2 egg yolks
• 3 12 ounces cambozola cheese, crumbled
• 1 ounce parmesan cheese, grated
• salt and pepper

1. Put the milk and cream in a heavy saucepan.
2. Bring to a simmer over medium heat.
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. Reduce the heat to low and cook the mixture slowly for 5 minutes.
5. Remove from the heat and stir in the butter, egg yolks, Cambozola cheese and grated Parmesan.
6. While still warm spread the polenta mixture out evenly on a greased baking sheet.
7. Refrigerate until cool.
8. (This can be done a day ahead of serving.)
9. Then cut out polenta into desired shapes using a cookie cutter or using a knife.
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.

milk, heavy cream, cornmeal, butter, egg yolks, cambozola cheese, parmesan cheese, salt

Taken from www.food.com/recipe/cambozola-polenta-454335 (may not work)