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X Italian Rice and Polenta Dishes
Polenta/Batuffoli al Sugo (Baked, dumplings layered with sauce and cheese)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

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Polenta alla Parmigiana
Polenta alla Parmigiana (Baked, with butter and cheese)
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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baked gnocchi
Gnocchi of cornmeal/Gnocchi alla Romana (Cornmeal Gnocchi, baked with butter and cheese)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Practical Italian Recipes" by Julia Lovejoy Cuniberti (Washington, D.C., 1918)

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Polenta con i Finferli
Polenta con i Finferli/ Polenta with mushrooms
Originated from: Molise, Italy
Occasion: Any time
Contributed by: Maria Rosa (Original source: La cucina regionale Italiana del 2008)

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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)

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Fried Polenta/Polenta Fritts (using ground beef, celery and green pepper)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Polenta Pasticciata alla Milanese/Corn Meal and Cheese Pie (baked cornmeal pie layered with cheese)
Originated from: Milan, Italy
Occasion: Any time
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

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Corn Pudding/Podingo di Frumento (unsweeted pudding, using whole kernel corn, eggs, and pastina )
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Polenta (baked and layered with meat sauce, Scamozza and Parmesan cheese)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Specialita Culinarie Italiane" (Boston, 1937)

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Polenta con Salsiccia (with sausage, mushrooms, canned tomatoes and sprinkled with Parmesan or Romano)
Originated from: Ponti, Emilia Romagna, Italy
Occasion: Friday before Lent/ Feast of Polentine
Contributed by: Taken from "The Italian Cookbook, 160 Masterpieces of Italian Cookery" (The Culinary Arts Institute of Chicago, 1954)

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