1/2 cup of milk (120 ml)
1 1/2 cups of grated Italic cheese (145 g)
1/2 tablespoon of cornstarch
2 eggs
1/2 package of pre-cooked polenta (250 g), prepared according to the packaging instructions
1/2 cup of milk (120 ml)
1 1/2 cups of grated Italic cheese (145 g)
1/2 tablespoon of cornstarch
2 eggs
1/2 package of pre-cooked polenta (250 g), prepared according to the packaging instructions
In a medium saucepan, place over medium heat 1 tablespoon of milk and the grated cheese, stirring vigorously with a wooden spoon until melted
Mix the remaining milk with the cornstarch in a bowl
Add the melted cheese mixture, stirring always to form a smooth cream (around 8 minutes)
Remove from heat, transfer to a round refrigerator-safe dish and add 1 egg at a time, mixing with an electric mixer (chicote)
Let the dish sit in a water bath to keep the cheese warm and melted
In a deep dish with 20 cm diameter, place the prepared polenta, still hot, and let it cool
Unmold onto a decorative plate, top with the creamy cheese sauce and serve
163 calories per serving
