Polenta Dolce
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


  1. Mix ingredients in a sauce pan. Stir as it comes to a boil, adding cornmeal and stirring until thick.

  2. Pour into a well-oiled flat cake pan, cover and let set for 2 hours to set and cool.

  3. Slice into diamond shapes. Dip diamonds into a mixture of the two egg whites and one whole egg and cracker crumbs. Then, fry in vegetable oil and coat with granulated sugar. Set aside on waxed paper to 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