Ingredients

  • 1 quart milk
  • 3/4 cup quick cream of wheat
  • 4 tablespoons butter
  • 2 egg yolks, beaten
  • 3/4 cup freshly grated imported Parmesan cheese
  • Additional grated cheese for top and serving
  • Directions

    Heat to scalding 1 quart of milk in top of double boiler. Add cream of wheat in thin stream, stirring with wire whisk. Cook until thick, probably 10 to 15 minutes. Stir frequently to prevent cereal from stick ing to bottom of pan. Add butter in 4 pieces. Stir. Add beaten egg yolks and stir. Add grated cheese. Butter an 8x10 inch oven-proof baking dish and fill with cream of wheat mixture. Sprinkle liberally with more cheese and dot with butter. (Can be prepared to this point, covered with plastic wrap and refrigerated, even the day before.) If refrigerated bring to room temperature and bake in 350 degree oven until nicely browned, 15 minutes to ½ hour. Serve with additional grated cheese.

    Serves 4 to 6

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