Polenta Gnocchi

• 2 c. milk
• 1/2 c. water
• 1 c. yellow cornmeal
• 1/2 tsp. salt
• 1 egg, beaten
• 1 Tbsp. butter or oleo
• 3 to 4 Tbsp. butter or oleo, melted
• about 6 sage leaves, crumbled
• 1/2 c. freshly grated Parmesan cheese

1. Cook first 4 ingredients (according to cornmeal package directions) until smooth and very thick.
2. Remove from heat and quickly stir in egg and 1 tablespoon butter or oleo.
3. Lightly moisten cookie sheet or large serving platter with water; spread cornmeal mixture evenly to 1/2-inch layer.
4. Cool.
5. Cut into rounds with 1 1/2-inch biscuit cutter to make gnocchi.
6. Arrange gnocchi in slightly overlapping rows in lightly buttered baking dish. Lightly brush with melted butter; sprinkle with sage leaves and top with cheese.
7. Bake at 350u0b0 until puffed and brown, about 25 minutes.
8. Serve immediately.
9. Serves 6 to 8.

milk, water, yellow cornmeal, salt, egg, butter, butter, sage, freshly grated parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=774850 (may not work)