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X Italian Rice and Polenta Dishes
Polenta with Cheese (with Indian meal and water)
Originated from: Italy
Occasion: Any time
Contributed by: Courtesy of www.archive.org

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1 1/2 pints of salted, boiling water
1/2 lb. of Indian meal

For garnish
Grated cheese


"Add 1 1/2 pints of salted, boiling water, 1/2 lb. of Indian meal, sprinkling it in a little at a time. Let it cook until thick. With a tablespoon form it into small lumps; arrange them on a dish, sprinkle them with grated cheese, and pour over them some butter cooked brown, but not burnt. Put the dish in the oven a few minutes to melt the cheese before serving."


The recipe was taken from the copyright-free cookbook entitled, "Allied Cookery, British, French, Italian, Belgian, Russian" arranged by Grace Clergue Harrison and Gertrude Clergue. It was published in 1916 by G.P. Putman's Sons. For the entire cookbook see www.archive.org. Photo: Mary Melfi.

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