Ingredients
No. I
1/4 pound fine yellow corn meal
3 tablespoons butter
1 1/3 cups Parmesan cheese, grated
2 1/2 cups water
salt and pepper
No. II
1 cup fine yellow corn meal
1 quart boiling water
2 tablespoons butter
2 cups rich hash or left-over fish
1/4 cup Parmesan cheese, grated
No. III
Same as for Polenta No. I recipe
Parmesan cheese, grated
tomato sauce
Directions
No. I
Stir corn meal into salted, boiling water with a wooden spoon; stir constantly until thick, then simmer 30 minutes.
Add remaining ingredients and mix thoroughly; serve hot.
Serves 4.
No. II
Sprinkle corn meal into boiling, salted water, stirring constantly to prevent lumping; cook over low heat 30 minutes, adding butter while cooking.
Pour corn meal onto platter in the form of a ring; fill center with hot hash or fish, and sprinkle generously with cheese.
Serves 6.
No. III
Corn corn meal as in Polenta No. I recipe, and pour a thick layer into a buttered baking dish; cover with thick tomato sauce, sprinkle with cheese; repeat process until ingredients are used up and there is a sprinkle of cheese on top.
Brown in hot oven (400 degrees F).
Serve with more sauce and cheese.
Serves 6.
Notes
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.... Image -- Igor Grabar: La neige de septembre, 1903. |
