Polenta
From Cooking with wholegrains, 1947
Serve plain with butter or with your favorite tomato sauce.
Presented as published in 1947. 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 Cooking with wholegrains (1947) by Ellen Orton, page 18. The excerpt below is the record exactly as published.
Polenta I CUP CORN MEAL Y TEASPOON SALT 3 CUPS BOILING WATER Y% POUND GRATED ROMA OR I EGG, WELL BEATEN
Cook this with the app: pantry check, scaling, and the assistant.