Ingredients
To serve 4 people
For Polenta (Half a pound, formed into dumplings)
Six to eight ounces of the finely ground cornmeal
A pint of water, boiled
For Sauce
Grated Parmesan
Butter
A little cayenne
Directions
For Polenta:
"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...."
For Sauce:
"Cook half a pound of Polenta as previously directed, spreading on a moistened dish or a marble slab to cool. Cut into slabs and lay these in a buttered fireproof dish, sprinkling generous helpings of grated Parmesan between the layers, and seasoning with salt and a little cayenne. Cover top layer grated cheese and a little butter, and bake in a hot oven until brown. Serve very hot."
Notes
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. |
