Italian Polenta Croquettes

Name: Italian Polenta Croquettes
Ingredients: Make corn meal mush as above; stir in a little butter; and grated cheese when it's done; dip in beaten egg; and bread crumbs

From Most for your money cookbook, 1938

Use a cold surface to help hold shapes.

Presented as published in 1938. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 65. The excerpt below is the record exactly as published.

ITALIAN POLENTA CROQUETTES Make corn meal mush as above, but stir in a little butter and grated cheese when it's done. Then take this richer mush out in the same way, by tablespoonfuls, but lay it on a surface, such as a slab of marble, and shape into egg-like ovals. Cover each with a thin slice of old Wisconsin cheese, pressing it down so it adheres to the corn meal. Let cool, then dip in beaten egg and bread crumbs

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