Polenta

Ingredients

• 6 cups water
• 1 teaspoon salt
• 2 cups uncooked corn meal
• sharp grated cheese
• Polenta sauce

Method

1. 1

   Bring water and salt to brisk boil in large saucepan.

2. 2

   Add corn meal slowly, stirring constantly, so boiling does not stop.

3. 3

   Using very low heat continue cooking until thick about 20 minutes.

4. 4

   Stir frequently to ensure creamy texture.

5. 5

   When cooked, remove from heat.

6. 6

   In a buttered large casserole or baking pan spread alternating layers of mush, about 2 cups of Polenta sauce, sliced or grated cheese.

7. 7

   Make top layer of cheese.

8. 8

   Bake in 400 degree oven about 25 minutes, or until Polenta is hot and bubbly.

9. 9

   Use remaining hot Polenta sauce as a gravy.

As published

This recipe was extracted from Waldensian cookery (1957), page 32. The excerpt below is the record exactly as published.

POLENTA Here is a corn meal mush so unusual that a holiday is celebrated in its honor. On the Friday before Lent, the people of Ponti, Italy, celebrate the feast of Polentine. The town’s best cooks com- bine their efforts in preparing a huge dish of polenta said to weigh a thousand pounds. The day is celebrated by a parade and merrymaking in honor of the polenta. At the end of this day, the polenta is distributed to the poor. 6 cups water 1 teaspoon salt 2 cups uncooked corn meal sharp grated cheese Polenta sauce

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