PREPARATION:

For the Baked Polenta:

1. Combine the milk, salt, and white pepper, in a large pot over high heat. Bring to a boil, stirring occasionally. Whisk in the polenta. Once the mixture begins to thicken, reduce the heat to medium-low. Cook until the polenta is tender, stirring constantly with a wooden spoon and scraping down the sides of the pot, about 10 minutes. Remove from the heat and transfer to a bowl. Cover loosely and set aside to cool for 20 minutes.
2. Preheat the oven to 375 degrees F and lightly grease a 1 1/2 to 2 quart casserole dish
3. Meanwhile, separate the egg yolks from the egg whites and place yolks into separate bowls. Whisk the yolks well, then mix into the cooled polenta along with the Parmesan cheese. Using an electric mixer, beat the whites until stiff peaks form. Gently fold the whites into the polenta in three separate batches. Transfer to the prepared baking dish and bake until golden brown on top and slightly puffed, about 40 minutes. Serve immediately.

   This recipe was featured in the Open Your Oven episode of Emeril Green. Try it with Braised Lamb Shanks with Gremolata.