Polenta Dolce - cooking recipe

Ingredients

1 qt. milk
3/4 c. sugar
1 c. Cream of Wheat (5 minute)
juice of 1 lemon
grated rind of 1 lemon
3 egg yolks
1/2 tsp. salt
2 tsp. lemon extract

Preparation

Combine milk, sugar and lemon rind in saucepan.
Heat until warm.
Slowly add Cream of Wheat and cook for 8 to 10 minutes. Slowly stir in lemon juice, egg yolks and lemon extract.
Cook for 1 more minute.
Pour into buttered 9 x 13-inch dish.
Refrigerate overnight or at least until very firm.
Cut into 2-inch diamonds or squares.
Blend in eggs and cracker meal.
Use egg whites left and 2 whole eggs, beat well.
Fry in oil until golden brown. Drain on brown paper.
You can sprinkle sugar on top.