450 ml/3 pt/2 cups milk 100 g/4 oz/1/2 cup polenta 50 g/2 oz/1 cup unsalted (sweet) butter
3 eggs, separated
Salt and freshly ground black pepper Finely grated Pecorino cheese ( optional)
Bring the milk to the boil in a saucepan. Stir in the polenta and cook, stirring, until thickened. Stir in half the butter, then remove from the heat and leave to cool slightly. Beat in the egg yolks and a little salt and pepper. Whisk the egg whites until stiff and fold in with a metal spoon. Turn into a shallow, greased 1.5 litre/2 pt/6 cup ovenproof dish and level the surface. Bake in a preheated oven at 180°C/350″F/gas mark 4 for about 40 minutes until firm and golden. Dot with the remaining butter and sprinkle with a little cheese, if liked. Serve cut into pieces.