Baked Polenta

Ingredients

• Make cornmeal mush as above
• rich brown gravy
• bits of chicken giblets or other tidbits

Method

1. 1

   Let cornmeal mush cool and stiffen in a shallow mold; slice with a wet knife.

2. 2

   Have ready a rich brown gravy containing bits of chicken giblets or other tidbits.

3. 3

   Place a layer of polenta slices in buttered baking dish; add a little gravy; sprinkle with grated cheese.

4. 4

   Repeat.

5. 5

   Cover the top with remaining gravy and bake for 10 minutes in a hot oven (400°F).

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 15. The excerpt below is the record exactly as published.

BAKED POLENTA Make cornmeal mush as above; let cool and stiffen in a shallow mold; slice with a wet knife. Have ready a rich brown gravy containing bits of chicken giblets or other tidbits

Cook this with the app: pantry check, scaling, and the assistant.