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PHILLY : STAKE

Polenta (adapted from Joel Robuchon's recipe):

1 quart(1 l.) milk/stock/liquid of your choice
6 tbsp cold butter
2 cloves garlic, peeled
Salt
Grated nutmeg
Pepper
1 1/3 cup medium grain polenta (different coarseness corn meal does
work - just play with the quantity for desired consistency when
adding)
1 egg + 2 egg yolks (room temperature, mixed thoroughly)
1 cup grated cheese of your choice (we used smoked cheddar, but a mix
of parmesan & gruyère are great)

Add liquid, butter, garlic cloves, generous dash of salt, a few
pinches of nutmeg, and freshly ground pepper to a large saucepan.
Bring to a boil and lower heat to a gentle simmer. Slowly shower the
polenta in while stirring continuously (pouring slowly and stirring
well to ensure clumps don't form). Cook for 8-10 minutes stirring
almost continuously.

Pull from heat before slowly adding the egg mixture while whisking
vigilantly (you want to make sure the heat is gentle and you're
stirring hard to avoid scrambling). Once combined, return the saucepan
to low heat and continue cooking for several more minutes, or until
the mixture will pull slightly from the edge of the pan.

Remove from heat and stir in the cheese until melted completely. Pour
the polenta into a greased sheet pan (you can pluck out the garlic
cloves at this point). You'll want an even layer that's about an inch
thick. Refrigerate for at least 2 hours, preferably overnight.

When ready to serve, cut into appropriate portions and sautè in butter
(2 min/side over high heat) or bake in the oven (400 degree, 8-10
mins).