POLENTA with CHEESE
(from The St. Louis Herb Society Cookbook)
3 cups milk
1 ½ tsp salt
¼ tsp nutmeg
1/8 tsp ground white pepper, or to taste
¾ cup finely ground corn meal
1 cup freshly grated Parmesan cheese, divided
4 Tbles melted butter
Heat oven to 400 degrees. Butter a large casserole. In a heavy saucepan, bring milk, salt, nutmeg, and pepper to boil over medium heat. Add corn meal slowly, stirring constantly with a wooden spoon. Cook until spoon stands up, about 20 to 30 minutes.
Beat eggs with fork. Add ¾ cup of the grated Parmesan cheese to the eggs. Stir and add egg mixture to corn meal mixture until well blended. Place in casserole. Dribble melted butter over top and sprinkle with remaining ¼ cup Parmesan.
Bake until slightly browned on top and bubbly, about 15 to 20 minutes.