1 qt. milk
1/2 stick butter
1/2 tsp. vanilla (optional)
1 c. cornmeal (maize flour)
1 c. sugar

Mix all the ingredients above until thick. Remove from stove and add:

5 egg yolks (or 4 egg yolks and 1 egg white)

Mix thoroughly into cornmeal mixture. Heat through. Spread about one inch thick on a greased pan until cooled. Cut into desired size; into diamond shapes. Dip into slightly beaten egg whites. Roll in fine cornmeal and brown in butter - SLOWLY. The Polenta may be eaten hot or cold, with fresh milk.