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X Italian Rice and Polenta Dishes
Polenta of Yellow Flour and Sausages (baked almond-shaped polenta pieces layered with tomato sauce)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Cook Book" by Pellegrino Artusi (1945)
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Chicken with Polenta (using tomato paste, canned tomatoes, rosemary and oregano)
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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Pasticcio di Polenta/ Unsweetened Corn meal loaf (with dried mushrooms, cream and Parmesan cheese)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Foods of the Foreign-born in Relation to Health" by Bertha M. Wood (1922)
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Baked Polenta/Polenta al forno
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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Tomato Polenta (using fine yellow corn, water, breadcrumbs and olive oil)
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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Corn Pudding (using raisins and pine seeds)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Cook Book" by Pellegrino Artusi (1945)
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Polentina alla Veneziana (soup made with corn meal and milk)
Originated from: 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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Corn Meal, Onion, and Garlic Bread/Pane di Granturco con Cipolle ed Agli (flavored with Parmesan cheese, raisins and walnuts)
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 Fritters (coated with breadcrumbs, garnished with sugar)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Simple Italian Cookery," by Antonia Isola (Harper and Brothers, 1912)
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Cornmeal Fritters/ Fritelle di Polenta (Baked sweet polenta, re-fried, coated with egg and breadcrumbs, dusted with sugar)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The European Cookbook for American Homes" by the Browns (1936)
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X Italian Breads and Pizzas
X Italian Egg and Cheese Dishes
X Italian Fish and Sea Food Dishes
X Italian Meat Dishes
X Italian Pasta Dishes
X Italian Rice and Polenta Dishes
X Italian Sauces
X Italian Soups
X Italian Vegetable and Side Dishes
X X List of Italian Desserts by Region
X X List of Italian Dishes by Region
X X List of Italian Feast Day Dishes
X X List of Traditional Foods from Molise
XXX Italian Cookbooks in the Public Domain
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