Parmesan Polenta Stacks
Ingredients
- 2 cups milk ⓘ
- 1/2 teaspoon ground nutmeg ⓘ
- salt and pepper, to taste ⓘ
- 150g polenta ⓘ
- 2 egg yolks ⓘ
- 1/4 cup KRAFT* Grated Parmesan Cheese ⓘ
- 30g butter, melted ⓘ
- 2 tablespoons (extra) KRAFT Parmesan cheese ⓘ
- 2 tablespoons (extra) KRAFT* Grated Parmesan Cheese
- Savoury Philly Mix ⓘ
- 125g block PHILADELPHIA Cream Cheese, softened ⓘ
- 1/4 cup sour cream ⓘ
- 1 tablespoon butter ⓘ
- 8 (500g) field mushrooms, diced and sauteed ⓘ
Instructions
- Place the milk, nutmeg and seasonings into a large saucepan.
- Bring to the boil over medium heat, then reduce to a low heat and gradually add the polenta while stirring.
- Cook the polenta mixture for 10 minutes over a low heat.
- Remove from heat.
- Beat in the egg yolks one at a time; add the parmesan cheese, salt and pepper to taste.
- Grease a 20 x 25cm baking tray and press the polenta mixture evenly into the tray.
- Allow to set for 20 minutes.
- Brush with melted butter and sprinkle extra parmesan onto the polenta.
- Cut into 16 rectangles and place evenly onto a baking tray.
- Bake in a moderate oven 180C for 15 minutes or until brown.
- Place one slice each of polenta onto 4 serving plates.
- Spread evenly with Philly* mixture and then top with another slice of polenta.
- Serve warm.
- Savoury Philly* mix: Combine all ingredients in a small bowl.
Nutrition & Diet Analysis (per serving)
990
kcal
50% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).