Italianvegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Polenta
From The thorough good cook, 1895
Serves 4
Polenta can be served with various additions like sweetbreads, mushrooms, or small birds.
Presented as published in 1895. 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 The thorough good cook (1895) by George Augustus Sala, page 24. The excerpt below is the record exactly as published.
polenta. This is nothing but Indian corn- flour, easy enough, in all conscience, to procure. Polenta is the food of high and low throughout Italy. King Victor Emanuel once, recovering from a severe illness, and being asked what nourishment would be most grateful to him, re- plied naturally, " A bowl of polenta."' You may cook it by drop- ping into three pints of boiling water three-quarters of a pound of semolina, maize, or corn-flour ; then boil the liquid to the consistency of very thick gruel ; lubricate with a pat of butter, and season with pepper and salt
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