| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
California |
Ham |
1 |
Servings |
INGREDIENTS
| 3 |
c |
Milk |
| 6 |
tb |
Butter; (3/4 stick) diced |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Ground pepper |
| 1/8 |
ts |
Ground nutmeg |
| 3/4 |
c |
Yellow cornmeal |
| 1 |
c |
Diced ham |
| 3/4 |
c |
Plus 2 tablespoons grated Parmesan cheese |
| 1 |
|
Egg; beaten to blend |
|
4 |
Main-course servings |
INSTRUCTIONS
Combine milk, 5 tablespoons butter, salt, pepper and nutmeg in heavy large
saucepan. Bring to boil over medium heat. Gradually whisked in cornmeal.
Stir until mixture is very thick and beginning to pull away from sides of
pan, about 8 minutes. Remove from heat. Mix in ham, 3/4 cup cheese and egg.
Transfer polenta to 8x8x2-inch glass baking dish. Dot with 1 tablespoon
butter. Sprinkle with remaining 2 tablespoons cheese. (Can be prepared 1
day ahead. Cover; refrigerate.)
Preheat oven to 450°F. Bake polenta uncovered until heated through and
beginning to brown on top, about 30 minutes. Cut into squares and serve.
Bon Appétit October 1995 Karin Korvin: Santa Monica, California
Posted to MC-Recipe Digest V1 #978 by shade <liveoak@polaris.net> on Jan 2,
1998
A Message from our Provider:
“God loves each of us as if there were only one of us. #Augustine”