Preheat oven to 350 degrees. In a large saucepan, bring the milk and water to a boil. Slowly whisk in the polenta. Cook over low heat whisking constantly. The polenta will thicken in about 3 to 5minutes.
Stir in the 1.5 cups of the parmesan cheese, butter, and nutmeg. Season with salt and pepper to taste. Whisk in the eggs in a slow and steady stream so as not to scramble the eggs.
Transfer the polenta to a 9x13 baking dish. Spread the tomato sauce over polenta and sprinkle with remaining parmesan. Bake until cheese is melted and sauce is bubbling, about 20 minutes. Best to let rest for 10-15 minutes before serving so the casserole has time to set.
Enjoy with your favorite Kiepersol wine, we suggest the Texas Sangiovese with this delicious dish!
4 cups whole milk
3 cups water
2 cups instant polenta
2 cups freshly grated parmesan cheese
4 tbsp butter
pinch of grated nutmeg
pinch of salt and pepper
2 large eggs, lightly beaten
2 cups homemade tomato sauce or your favorite store bought-brand