1 cup boiling water
1 cup milk
1/2 cup fine yellow corn meal
1/8 teaspoon pepper
2 cups Parmesan cheese, grated
1/2 teaspoon salt
1/2 cup breadcrumbs, salted
1/4 cup olive oil

Bring water and milk to a boil; add salt, stir in corn meal slowly, and cook 30 minutes in double-boiler.

Add pepper and cheese and pour into a shallow pan to cool.

When cold, cut into serving pieces, roll in breadcrumbs, and brown in hot olive oil until golden brown on all sides.

Serve with tomato sauce and cheese.

Serves 4.

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 -- Isacc Levitan, La route de Vladimir, 1892.

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