Polenta a la Piemontaise

Ingredients

• three pints of broth or water
• a dessert-spoonful of salt
• one pound of polenta flour
• three ounces of grated cheese
• a quarter of a pound of butter

Method

1. 1

   Boil broth or water with salt.

2. 2

   Gradually add polenta flour while stirring.

3. 3

   Cook for half an hour, then mix in grated cheese.

4. 4

   Pour into a dish, melt butter, and pour over the polenta before serving.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 28. The excerpt below is the record exactly as published.

POLENTA'' A LA PIEDMONTAISE. Boil in a saucepan three pints of broth or water, to which a dessert-spoonful of salt must be added. When the broth boils take a strong wooden spoon in your right hand, or better still, the half of a broomstick made for that purpose, which must be about eighteen inches long, and with your left hand drop gi^adually one pound of polenta flour into the saucepan on the fire ; stir the while, to prevent the flour clotting ; let it boil for half an hour, stirring the paste almost constantly to prevent burning ; after which, sprinkle three ounces of grated cheese

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