1. bring milk to a boil, add polenta, season with salt, season with pepper, simmer on low heat for 10 min, stirring a few times.
Separate the eggs. Beat egg whites until stiff. Stir mascarpone and yolks into polenta. Fold in snow.
Spread polenta mixture 1 cm thick on a lightly oiled baking sheet. Allow to cool. The next day, cut out stars with a cookie cutter and bake in oil until golden brown.
Quickly sprinkle the hot stars with a little grated cheese.
Goes well with roasts, poultry, ragouts
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