Preparation / Directions:
Put the milk in a pot, add a pinch of salt and bring to a boil. Pour in the cornmeal in a steady stream, while stirring constantly. When the mush has thickened and is thoroughly cooked, remove it from the heat, add a piece of butter, several tablespoons of grated Parmesan and the eggs beaten lightly. Blend thoroughly, then allow the mush to cool. Put the broth in a large pot and bring it to a boil.
Using a spoon, dip up some of the mush and, with another spoon or the fingers, push the polenta off the spoon so that it falls into the pot. Continue in the same way until all the mush has been used up. The gnocchetti will rise almost immediately to the surface. Cook for 5 minutes, then ladle the soup into individual bowls, sprinkle over grated Parmesan and serve hot.