Polenta and Rocket Squares

• 2 12 ounces butter
• 1 leek, finely chopped
• 2 garlic cloves, crushed
• 13 cup plain flour
• 2 tablespoons polenta
• 1 cup milk
• 4 eggs, separated
• 12 cup parmesan cheese, coarsely grated
• 4 ounces rocket, coarsely chopped

1. Grease a 9" x 13" baking tray.
2. Line the tray with sulfurized paper; cut any excess after the batter is poured into the pan.
3. Heat butter in a pan, and add the finely chopped leek (just the white part) and the crushed garlic, and cook until the leek is soft.
4. Gradually stir in the flour and the polenta; cook, stirring, one minute.
5. Remove pan from the heat.
6. Gradually add the milk.
7. Return the pan to the heat, and cook, stirring, until the mixture boils and thickens.
8. Remove from heat; stir in lightly beaten egg yolks, cheese, and the rocket.
9. Transfer this mixture to a large bowl.
10. Preheat oven to 375F Beat the egg whites in a small bowl with an electric mixer until soft peaks form; fold into polenta mixture in two batches.
11. Spread into the prepared pan, cut away any excess paper; bake about 12 minutes, or until browned.
12. Turn onto a cutting board, and cut into slices, wedges, or squares.

butter, garlic, flour, polenta, milk, eggs, parmesan cheese, rocket

Taken from www.food.com/recipe/polenta-and-rocket-squares-215391 (may not work)