Polenta

• 2 cups milk
• 1 teaspoon salt
• ½ cup

Lightly oil a baking sheet.

In a heavy saucepan, bring the milk to a low boil over moderate heat and add the salt.

Slowly pour in the cornmeal, stirring constantly with a wooden spoon.

Continue to cook, stirring constantly, for 30 minutes, or until the polenta pulls away from the sides of the pan.

Off the heat, briskly fold in the eggs, beating until incorporated