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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	1	quart		595.36	46.6528	30.744	31.9152
water	1	quart		-	-	-	-
butter	1/2	cup	unsalted	684.0	31.428	21.372	57.6
kosher salt	1	tablespoon		-	-	-	-
kosher salt	2	teaspoons		-	-	-	-
rosemary	1	tablespoon	chopped	2.227	0.3519	0.0563	0.0996
polenta	2	cups		-	-	-	-
egg	2			143.0	0.72	12.56	9.51
parmesan cheese	1 1/2	cups	grated	444.0	48.0	48.0	6.0
heavy cream	1 1/2	cups		612.0	4.9319999999999995	5.112	64.944

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.