Instructions: Preheat oven to 425 degrees. Butter one cookie sheet with 3/4-inch sides.

In a 3- to 4-quart saucepan, heat to scald milk, salt and 6 tablespoons butter. Pour in polenta in a thin stream, whisking vigorously, and cook for about a minute, switching to a wooden spoon as polenta thickens. Remove from heat and stir in 1/2 cup grated cheese and 4 egg yolks and mix well. Pour polenta in buttered cookie sheet and smear to a thickness of 1/2-inch. Allow to cool.

Using a pastry cutter or water glass, cut 3-inch quarter-moons out of the polenta. Arrange leaning up against one another in a buttered baking dish and sprinkle with remaining grated cheese. Place in oven and cook 15 to 20 minutes, or until top is light golden-brown. Remove and serve immediately.

This recipe yields 4 servings.

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