3 1/2 pounds butter
3 1/2 cups ricotta cheese
4 eggs, separated
2 cups milk
1 teaspoon vanilla extract
Preheat the butter in a 10 inch ice cube tray until almost room temperature. Meanwhile, repack a cube of ricotta cheese onto one of 6 ungreased 2 quart baking dishes. Bake at 450 degrees F (230 degrees C) for 1 hour.
Remove uncovered from oven. Pastry just before serving. Drain 1 cup ricotta and sprinkle a small amount of cornmeal in cheese on each slice.