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Parmesan Polenta with Ham

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Parmesan Polenta with Ham
Bon Appétit October 1995

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3 cups milk
6 tablespoons butter, diced
1 teaspoon salt
1/4 teaspoon ground pepper
1/8 teaspoon ground nutmeg
3/4 cup yellow cornmeal
1 cup diced ham
3/4 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 whisk 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,
3/4 cup cheese and egg. Transfer polenta to 8-by-8-by-2-inch 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 degrees F. Bake polenta uncovered until heated
through and beginning to brown on top, about 30 minutes. Cut into
squares and serve. 4 main-course servings.

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