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X Italian Rice and Polenta Dishes
Polenta/Batuffoli al Sugo (Baked, dumplings layered with sauce and cheese)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

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For Polenta (Half a pound, formed into dumplings)
Six to eight ounces of the finely ground cornmeal
A pint of water, boiled

For Sauce
Meat sauce
Grated Parmesan



"To cook sufficient polenta for four people, start off with six to eight ounces of the finely ground variety. Bring a pint of water to the boil in a fairly large saucepan, and to this add the polenta and cook slowly for about twenty minutes, stirring all the time. At the end of this time it should be thick and smooth. Spread it on a large plate that has been rinsed with cold water, allow to cool, and then either cut it into slices, or with floured hands form it into little dumplings the size of a small egg."


"Prepare half a pound of finely ground polenta as directed,

and when cool form into little dumplings. Butter a fireproof dish, and in it lay a layer of these dumplings. When the first layer is completed, cover with a meat sauce and sprinkle generously with grated Parmesan, and on top place a second layer, continuing the layers until the dumplings are all used. Sprinkle little dabs of butter on the top layer, and a generous sprinkling of grated Parmesan; place in a hot oven for a few moments to allow the cheese to melt and serve very hot."


This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org. A variety of recipes from Daly's "Italian Cooking" can also be found on this website... Photo: Mary Melfi.

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