Ingredients Jump to Instructions ↓

  1. 3 cups milk

  2. 1 teaspoon salt

  3. 6 tablespoons butter plus

  4. 2 tablespoons 1 cup semolina , quick cooking or finely ground cornmeal

  5. 1/2 cup freshly grated Parmigiano-Reggiano, plus

  6. 1/2 cup 4 egg yolks

  7. 1/4 pound taleggio, cut into chunks

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425 degrees F. Butter 1 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 polenta. Arrange leaning up against one another in a buttered baking dish and sprinkle with remaining grated cheese and the cubed taleggio . Place in oven and cook 15 to 20 minutes, or until top is light golden brown. Remove and serve immediately.


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