Polenta Casserole

Bring the milk, butter, salt and grated nutmeg to the boil. Add the polenta to the boiling milk and simmer on low heat for about 8 minutes. Allow the mixture to cool slightly, then stir in the egg yolks. Finally, fold the beaten egg whites into the now cooled mass. Line the Dariol molds with transparent foil and fill in the finished polenta mixture. Poach in a water bath at 150 °C for 30 minutes.

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