Put the milk and polenta in an unperforated cooking dish, add salt and steam for 25 minutes at cooking universal 100 ° C.
Stir butter into the steamed polenta and add grated Parmesan cheese. Mix in yolks and arugula as well. Beat egg whites with a little salt until stiff and gently fold into the mixture. Pour the mixture into greased ramekins or into a 5 x 30 cm terrine dish (up to half) and cook in the steamer.
Setting: Cooking Universal