Polenta
Butter
Cheese
Mushrooms
Tomatoes (optional)

"Prepare a good polenta as above, put it in layers in a fire-proof dish, and add by degrees one and a half ounces of melted butter, two cooked mushrooms cut up, and two tablespoonful of grated cheese. (If you like, you may add a good-sized tomato mashed up.) Put the dish in the oven, and before serving brown it over with a salamander."

This recipe was taken from "The Cook's Decameron: a Study in Taste, containing over two hundred recipes for Italian dishes," by Mrs. W.G. Waters. It was published by William Heineman in 1920. For the entire copyright-free cookbook see www.archive.org. A variety of recipes from this cookbook can be found on this website.... Photo: Mary Melfi.

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