Polenta Croquettes
From Allied cookery, 1916
Presented as published in 1916. 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 Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 24. The excerpt below is the record exactly as published.
POLENTA CROQUETTES (Italian) Boil y^ cup of corn-meal, and before removing from the fire add a piece of butter and a little grated cheese and mix well. Take it then by spoonfuls and spread it on a marble-top table. These spoonfuls should form little balls about the size of a hen's ^gg. On each of these cro- quettes place a very thin slice of Gruyere cheese, so that the cheese will adhere to the corn-meal. Then allow them to cool, and when cold dip into ^%g, then into bread-crumbs
Cook this with the app: pantry check, scaling, and the assistant.