For polenta
Ground maize (half a pound)
Salted water or stock (a pint and half)

For sauce
Butter
One egg, beaten
Parmesan

"Polenta is made of ground Indian-corn and may be used either as a separate dish or as a garnish for roast meat, pigeons, fowl, etc. It is made like porridge; gradually drop the meal with one hand into boiling stock or water, and stir continually with a wooden spoon with the other hand. In about a quarter of an hour it will be quite thick and smooth, then add a little butter and grated Parmesan, and one egg beaten up. Let it get cold, then put it in layers in a baking-dish, add a little butter to each layer, sprinkle with plenty of Parmesan, and bake it for about an hour in a slow oven. Serve hot."

This recipe (#187) was first published in "The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes," written by Mrs. W.G. Waters and published by William Heineman (1920). For the entire copyright-free cookbook see www.archive.org..... P.S. The porportions for the polenta mush (i.e. water & cornmeal) were given in recipe #189 (see "Battuffoli") in "The Cook's Decameron". Photo: Mary Melfi.

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