Baked Polenta Casserole

• 4 cups whole milk
• 2 cups instant polenta
• 2 cups freshly grated Pecorino Romano cheese
• 4 tablespoons unsalted butter
• Pinch of freshly grated nutmeg
• Salt
• Freshly ground pepper
• 2 large eggs, lightly beaten
• 2 cups tomato sauce

1. Preheat the oven to 350.
2. In a large saucepan, combine the milk with 3 cups of water and bring to a boil.
3. Slowly whisk in the polenta.
4. Cook over low heat, whisking constantly, until the polenta is thick, about 3 minutes.
5. Whisk in 11/2 cups of the cheese, the butter and the nutmeg and season with salt and pepper.
6. Whisk in the eggs in a slow, steady stream and transfer the polenta mixture to a 9-by-13-inch baking dish.
7. Spread the tomato sauce over the polenta and sprinkle with the remaining 1/2 cup of cheese.
8. Bake until the cheese is melted and the tomato sauce is bubbling, about 20 minutes.
9. Let the baked polenta rest for 5 minutes before serving.

milk, instant polenta, freshly grated pecorino, unsalted butter, nutmeg, salt, freshly ground pepper, eggs, tomato sauce

Taken from www.foodandwine.com/recipes/baked-polenta-casserole (may not work)