RCI-RC.006.0014.001
Baked Polenta with Milk
In Romanian: Mamaliga cu lapte la cuptor
Prep40 min
Cook35 min
Total75 min
Servings4
Difficultyintermediate
Ingredients
- qt milk/1 l milk1 unit
- corn meal as needed to make a rather soft polenta1 unit
- oz/150 g grated parmesan5 unit
- oz/150 g cubed Swiss cheese5 unit
- 6 unit
- 1 unit
- 1 cup
- a little butter1 unit
- a little more grated parmesan1 unit
Method
1
Heat the milk in a large pot over medium heat until steaming, then slowly whisk in the cornmeal while stirring constantly to avoid lumps. Add salt to taste.
2
Continue stirring the polenta mixture for 15-20 minutes until it becomes thick, creamy, and pulls away from the sides of the pot.
18 minutes
3
Remove the pot from heat and let the polenta cool slightly for 2-3 minutes, then stir in the sour cream until fully incorporated.
4
In a bowl, whisk together the 6 eggs until well beaten, then gradually fold them into the warm polenta until evenly combined.
2 minutes
5
Fold the grated parmesan and cubed Swiss cheese into the polenta mixture until evenly distributed.
6
Preheat the oven to 375°F (190°C) and lightly butter a 9x13-inch baking dish or similar sized ovenproof vessel.
7
Pour the polenta mixture into the prepared baking dish and spread it evenly with a spatula.
8
Dot the surface with small pieces of butter and sprinkle the additional grated parmesan over the top.
9
Bake for 40-45 minutes until the top is golden brown and a knife inserted in the center comes out mostly clean.
43 minutes
10
Remove from the oven and allow the polenta to rest for 5 minutes before serving hot directly from the dish.