Home Italy Revisited Bookshelf Plays About Mary Melfi Contact Us
X Italian Rice and Polenta Dishes
Polenta (using fine yellow corn meal, butter and water)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

Printer Friendly Version


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

Same as for Polenta No. I recipe
Parmesan cheese, grated
tomato sauce


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.


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.


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.

Back to main list