From: Chef Michael Henry Moorman, M. Henry, Chicago. Yield: 12 servings. 6 cups whole milk 1 cup heavy cream 2 cups dry polenta (cornmeal) 2 cups sharp cheddar cheese, shredded ½ cup Parmesan cheese, grated 2 Tbsp. fresh chopped thyme ½ tsp. salt 24 slices applewood bacon 12 large eggs 1½ cups cheddar cheese, shredded 1½ gallons mixed greens, dressed as desired For polenta: Bring milk and heavy cream to a boil in a sauce pot. Stir in polenta; reduce heat to a simmer and continue ...

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