Cream Polenta

For the cream polenta, first bring milk to a boil in a large pot. Season with salt, pepper, herb salt, a little nutmeg and 1 tsp soup seasoning. Remove from the heat briefly and stir in the polenta semolina, stirring constantly. Continue stirring until the mixture thickens and allow to cool.

Separate the eggs. Beat egg whites until stiff and fold into polenta mixture alternately with yolks and Parmesan. Pour into a buttered baking dish and cook in the oven for about 25-30 minutes with hot air. Remove from the oven, let cool a bit and serve the cream polenta warm. I made vegetables and a letcho to go with it.

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