| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Molto02 |
4 |
servings |
INGREDIENTS
| 3 |
c |
Milk |
| 1 |
ts |
Salt |
| 8 |
tb |
Butter; divided |
| 1 |
c |
Polenta; quick cooking |
|
|
(or 1 cup finely-ground cornmeal) |
| 1 |
c |
Freshly grated Parmigiano-Reggiano; divided |
| 4 |
|
Egg yolks |
INSTRUCTIONS
Preheat oven to 425 degrees. Butter one cookie sheet with 3/4-inch sides.
In a 3- to 4-quart saucepan, heat to scald milk, salt and 6 tablespoons
butter. Pour in polenta in a thin stream, whisking vigorously, and cook for
about a minute, switching to a wooden spoon as polenta thickens. Remove
from heat and stir in 1/2 cup grated cheese and 4 egg yolks and mix well.
Pour polenta in buttered cookie sheet and smear to a thickness of 1/2-inch.
Allow to cool. Using a pastry cutter or water glass, cut 3-inch
quarter-moons out of the polenta. Arrange leaning up against one another in
a buttered baking dish and sprinkle with remaining grated cheese. Place in
oven and cook 15 to 20 minutes, or until top is light golden-brown. Remove
and serve immediately. This recipe yields 4 servings.
Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK -
(Show # MB-5717 broadcast 02-04-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
02-14-1997
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.
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