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
plus
Parmesan cheese, grated
Rich brown gravy with bits of chicken or meat
No. II
1/2 cup onion, diced fine
1 clove garlic, minced
1 teaspoon salt
rosemary, thyme and sage
1/2 cup canned mushrooms
3 cups tomatoes, cooked or canned
1 1/2 cups fine yellow corn meal
1 cup cold water
4 cups boiling water
1/2 pound Parmesan cheese
1/4 cup olive oil
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.
Cook corn meal as in Polenta No. I recipe; let cook until stiff, and slice with a wet knife.
Place a thin layer of Polenta in a buttered baking dish, cover with a layer of gravy and sprinkle with cheese; repeat process until mixture is used up and top is covered with gravy.
Bake in a hot oven (400 degrees F) about 10 minutes.
Serves 6.
No. II
Combine onion, garlic, seasoning and mushrooms with olive oil and cook slowly until onion is yellow; add tomatoes, cover and simmer gently about 1 1/2 hours, or until thickened, stirring occasionally.
Cook farina in cold water over direct heat for 5 minutes, stirring occasionally.
Place in double boiler top and cook until thick.
Spread a 1/2-inch layer of mixture in a shallow baking dish, cover with 1/2 cup tomato mixture and a layer of cheese; repeat layers until mush and sauce are used, then sprinkle top with cheese.
Bake at 325 degree F. about 30 minutes.
Serve with extra sauce and grated cheese, if desired.
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 -- Illia Repine: Paysage d'ete, 1881. |
