Home Italy Revisited Bookshelf Plays About Mary Melfi Contact Us
X Italian Rice and Polenta Dishes
polenta pasticciata
Polenta Pasticciata (with butter, cheese and mushrooms)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Cook's Decameron" by W.G. Waters (William Heineman, 1920)

Printer Friendly Version


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.

Back to main list