Italian Polenta cakes. Cut in diamond shapes, usually.
|16 OZ. Milk||1 Cup Sugar|
|2 Corn meal (White Preferred)||1 Oz. Cream of Wheat (1 packet)|
|2 Egg Yolks (Save whites for later)||2 Tbls Lemmon Juice|
|1/2 Cup water|
Serves: @ 2 doz. small diamond shaped cakes Chef: Roger W. Bodo
Mix ingredients in a sauce pan. Stir as it comes to a boil, adding cornmeal and stirring until thick.
Pour into a well-oiled flat cake pan, cover and let set for 2 hours to set and cool.
Per Serving: 279 Cal (8% from Fat, 11% from Protein, 81% from Carb.); 7 g Protein; 3 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 1 g Poly Fat; 56 g Carb; 3 g Fiber; 43 mg Sodium; 72 mg Cholesterol