Polenta
One pound of Indian corn flour
One pint of boiling salted water

"Stir one pound of Indian corn flour, a little at a time, into one pint of boiling salted water until smooth, then turn out into a dish to cool, in a layer about half an inch thick...."

This recipe was part of the recipe entitled "Polenta alla Parmigiana" which was taken from "Leaves from our Tuscan Kitchen or, How to Cook Vegetables" by Ann Janet Ross. The book was published by JM Dent & Co. in 1900 (London). For the complete cookbook see www.archive.org. For a variety of recipes from this cookbook see Italy Revisited/ XXX Cookbooks in the Public Domain.... Photo: Mary Melfi.

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