Ingredients
1/4
cup olive oil
3
green onions, finely chopped (3 tablespoons)
4
cups whole milk
4
cups water
2
teaspoons kosher (coarse) salt
2
cups yellow cornmeal
Freshly cracked black pepper
1
cup shredded Parmesan cheese (4 oz)
1/4
cup finely chopped fresh chives
2
cups whole-milk ricotta cheese
2
eggs
Preparation
Spray 13x9-inch (3-quart) broiler-proof baking dish with cooking spray. (Do not use a glass baking dish if you want to broil the ricotta topping; glass baking dishes can break under the broiler.)
In 4-quart Dutch oven, heat oil over medium heat. Add green onions; cook 5 minutes, stirring occasionally. Add milk, water and 1 1/2 teaspoons of the salt; heat to boiling, stirring occasionally.
Still over medium heat, slowly add cornmeal, stirring constantly with whisk until mixture thickens, 5 to 10 minutes. (If mixture starts to bubble and spatter, reduce heat to medium-low.) Remove from heat. Stir in pepper, Parmesan cheese and half of the chives. If desired, taste and adjust seasonings.
Pour into baking dish; spread evenly. Cool slightly, about 10 minutes. Cover loosely with foil; refrigerate at least 8 hours or overnight.
For ricotta topping, in medium bowl, stir together ricotta cheese, remaining 1/2 teaspoon salt, remaining half of the chives and the eggs. Cover; refrigerate until ready to use. (This can also be made a day ahead or the day of.)
Heat oven to 400°F. Spread ricotta topping evenly over top of polenta.
Bake about 40 minutes or until thoroughly heated. (If using a broiler-proof dish and you’d like to brown the top, you can set it under the broiler for a few minutes.) Cool slightly before serving.
