Parmesan Polenta Gnocchi

• 2 cups milk
• 1 teaspoon garlic powder
• 1/2 teaspoon ground nutmeg
• salt and pepper
• 150g Lowan's Gluten Free polenta
• 2 egg yolks
• 1/4 cup KRAFT* Grated Parmesan Cheese
• 30g butter, melted
• 2 tablespoons (extra) KRAFT* Grated Parmesan Cheese
• 8 slices prosciutto, fried or grilled until crisp
• 8 field mushrooms, sliced and sauteed
• 2 cups tomato sauce pasta, warmed

1. Place milk, garlic powder, nutmeg and season to taste into a large saucepan.
2. Bring to the boil over medium heat, then reduce to a low heat and allow to simmer.
3. Gradually add the polenta while stirring.
4. Cook the polenta mixture for 10 minutes over a low heat.
5. Remove from heat.
6. Beat in the egg yolks one at a time, add the parmesan cheese and pepper to taste.
7. Grease a baking tray with oil spray.
8. Place the polenta mixture onto the tray.
9. Spread the mixture evenly, brush with butter.
10. Set for 20 minutes.
11. Sprinkle extra parmesan onto the polenta, cut into squares.
12. Bake in a moderate oven 180C for 15 minutes or until set.
13. Cut into slices and top each with proscuitto, sauteed mushroom, and tomato pasta sauce.
14. Serve immediately.

milk, garlic, ground nutmeg, salt, polenta, egg yolks, parmesan cheese, butter, parmesan cheese, crisp, mushrooms, tomato sauce pasta

Taken from www.kraftrecipes.com/recipes/parmesan-polenta-gnocchi-103479.aspx (may not work)