1/2 cup milk (120 ml)
1 1/2 cups grated iliac cheese (145 g)
1/2 teaspoon cornstarch
2 eggs
1/2 package of prepared polenta (250 g), prepared according to the packaging instructions
1/2 cup milk (120 ml)
1 1/2 cups grated iliac cheese (145 g)
1/2 teaspoon cornstarch
2 eggs
1/2 package of prepared polenta (250 g), prepared according to the packaging instructions
In a medium saucepan, bring 1 tablespoon of milk and the cheese to a simmer over medium heat, whisking vigorously with a wooden spoon until it melts
In a separate bowl, mix the remaining milk with cornstarch
Add the melted cheese mixture, whisking continuously for about 8 minutes to form a smooth cream
Remove from heat, transfer to a round refrigerator dish and add 1 egg at a time, whisking gently with a manual beater (chicote) each time
Let the dish sit in a warm water bath to keep the cheese warm and melted
In a shallow serving dish with a 20 cm diameter, place the prepared polenta, still warm, and let it cool slightly
Unmold onto a decorative plate, cover with the hot cheese cream, and serve
(Approximately 163 calories per serving)
