A traditional Northern Italian dish.
Yield: 4 servings
Butter square pan, 8x8x2-inches. Heat milk to scalding in medium saucepan. Reduce heat; stirring constantly, sprinkle cornmeal slowly into hot milk. Cook, stirring constantly, about 5 minutes or until thick (spoon will stand upright in the gnocchi). Remove from heat; mix in 1 tablespoon butter, the eggs and salt. Beat until smooth. Spread in pan; cool and refrigerate 2 to 3 hours. Just before serving, heat oven to 425 F. Cut cornmeal mixture into sixteen 1 1/2-inch circles. (Use cookie cutter or rim of small glass.) Place 4 circles in each individual casserole; dot with 2 tablespoons butter and sprinkle with cheese. Bake 10 to 12 minutes or until heated through. Set oven control at broil and/or 550 F. Place casseroles in broiler so tops are 2 to 3 inches from heat. Broil about 2 minutes or until golden brown.
If individual casseroles are not available, bake circles in baking dish or ovenproof skillet.
Please note that some ingredients and brands may not be available in every store.