1. Oil a 12 x 15" rimmed baking sheet. 2. In a saucepan, bring milk, water, and butter to boil. 3. Add salt and rosemary. 4. Gradually whisk in the polenta until smooth. 5. Bring to a simmer, whisking, until thickened. 6. Cook over low heat for 15 minutes, stirring. 7. Remove from the heat and let cool for 10 minutes, stirring constantly. 8. Whisk the eggs into the polenta, one at a time, then whisk in 1 cup of Parmesan cheese. 9. Spread polenta on the prepared baking sheet in an even layer. 10. Let cool to room temperature, then cover with plastic wrap and refrigerate until firm, at least 2 hours or overnight. 11. Preheat oven to 400 degrees. 12. Lightly butter a 15 x 10" baking dish. 13. Cut the polenta into 2" squares. 14. Arrange the squares in the prepared baking dish in a single layer, overlapping them slightly. 15. Pour the cream over the polenta and sprinkle the remaining Parmesan cheese on top. 16. Bake for 40 minutes, or until puffed and golden. 17. Let stand for 10-15 minutes before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
