Recipe - Parmesan Polenta With Ham

3 cup Milk
6 tablespoon Butter; (Three fourths stick) minced
1 teaspoon Salt
One fourth teaspoon Ground pepper
1/8 teaspoon Ground nutmeg
Three fourths cup Yellow cornmeal
1 cup Diced ham
Three fourths cup Plus 2 tablespoons grated
Parmesan cheese
1 Egg; beaten to blend

Combine milk, 5 tablespoons butter, salt, pepper and nutmeg in heavy large
saucepan. Bring to boil over medium heat. Gradually whisked in cornmeal.
Stir until mixture is very thick and beginning to pull away from sides of
pan, about 8 minutes. Remove from heat. Mix in ham, Three fourths cup cheese and egg.
Transfer polenta to 8x8x2inch glass baking dish. Dot with 1 tablespoon
butter. Sprinkle with remaining 2 tablespoons cheese. (Can be prepared 1
day ahead. Cover; refrigerate.)

Preheat oven to 450°F. Bake polenta uncovered until heated through and
beginning to brown on top, about 30 minutes. Cut into squares and serve.

4 Maincourse servings

Bon Appétit October 1995 Karin Korvin: Santa Monica, California
Posted to MCRecipe Digest V1 #978 by shade liveoak@polaris.net on Jan 2,
1998