1/2 cup olive oil
1 onion, minced
1 clove garlic, minced
3/4 tablespoon salt
1/8 teaspoon pepper

4 cups hot water
1 pound yellow corn meal
1/2 cup Parmesan cheese, grated
1 cup seedless raisins, parboiled
1/2 cup pine nuts
1/2 cup walnuts, chopped

Brown onion and garlic in hot olive oil, add hot water, salt and pepper, and bring to a quick boil; add corn meal, stirring until smooth and thickened.

Remove from fire and stir in the cheese, pine nuts, walnuts and raisins, drained and dried; mix thoroughly, then pour into a well greased baking dish and bake in a moderate oven (350 degrees F.) for about 30 minutes.

Serve as hot as possible. Serves 6.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Photo: Mary Melfi.

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