1. Put the milk and cream in a heavy saucepan. Bring to a simmer over medium heat. 2. Whisk in the cornmeal in a steady stream and bring the mixture back to a simmer, while stirring constantly with a wooden spoon. 3. Reduce the heat to low and cook the mixture slowly for 5 minutes. 4. Remove from the heat and stir in the butter, egg yolks, Cambozola cheese and grated Parmesan. 5. While still warm spread the polenta mixture out evenly on a greased baking sheet. 6. Refrigerate until cool. (This can be done a day ahead of serving.) Then cut out polenta into desired shapes using a cookie cutter or using a knife. 7. To serve, place the polenta shapes on a greased baking sheet and place in a 400F oven for 4-5 minutes or until golden brown. ---------------------------------------------------------------------------
Nutrition
Ingredients
