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X Italian Rice and Polenta Dishes
Polenta (with salt, water, butter and milk)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Italian Cook Book" by Maria Gentile (The Italian Book Co., 1919)

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One pound of corn meal, preferably granulous
One quart and a half of water
One piece of butter
One cup and a half of milk


"The ingredients for a good polenta are one pound of corn meal, preferably granulous, one quart and a half of water, salted in proportion, one piece of butter, one cup and a half of milk. Pour the meal little by little into boiling water, continually stirring with a wooden spoon. When the meal is half cooked, put the butter and pour the milk little by little."


This recipe was taken from "The Italian Cook Book: the Art of Eating Well, Practical Recipes of the Italian Cuisine" by Mrs. Maria Gentile. It was published in the U.S. in 1919. For the entire copyright-free cookbook see www.archive.org.... Photo: Mary Melfi.

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