Italy Revisited by Mary Melfi

X Italian Rice and Polenta Dishes

Polenta (cornmeal and water)

Originated from: Tuscany, Italy

Occasion: Any time

Contributed by: Taken from "Leaves from our Tuscan Kitchen" by Ann Janet Ross (JM Dent & Co., 1900)

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Polenta (with cornmeal and water)

Originated from: Italy

Occasion: Any time

Contributed by: Taken from "Italian Cooking" by Dorothy Daly

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Polenta (with salt, butter and bay leaves)

Originated from: Lombardy, Italy

Occasion: Any time

Contributed by: Maria Ricci

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Polenta (with corn meal, water and salt)

Originated from: Casacalenda, Molise, Italy

Occasion: Any time

Contributed by: Assunta

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Polenta (with salt, water, butter and milk)

Originated from: Italy

Occasion: Any time

Contributed by: Taken from "The Italian Cook Book" by Maria Gentile (The Italian Book Co., 1919)

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Polenta with Cheese (with Indian meal and water)

Originated from: Italy

Occasion: Any time

Contributed by: Courtesy of www.archive.org

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Pizza di Randinie or Grandini (corn pizza made with cornmeal, water and salt)

Originated from: Casacalenda, Molise, Italy

Occasion: Any time

Contributed by: Mary Melfi (her mother's recipe)

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Pizza di Randinie/Grandini (corn pizza made with cornmeal, water, white flour, salt and olive oil)

Originated from: Casacalenda, Molise, Italy

Occasion: Any time

Contributed by: Mrs. Yolanda DiTullio

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Polenta Pie/ Polenta Pasticciata (layered with Bolognese and white sauce)

Originated from: Italy

Occasion: Any time

Contributed by: Taken from "The Italian Cook Book" by Maria Gentile (The Italian Book Co., 1919)

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Pizza con foglie (Corn pizza with Swiss Chard)

Originated from: Casacalenda, Molise, Italy

Occasion: Any time

Contributed by: Mary Melfi (her mother's recipe)

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