Polenta di Napoli

Ingredients

• plenty of butter
• thickly with grated Parmesan cheese
• slices of Gruyere cheese
• forcemeat balls made of livers and truffles
• a little pepper

Method

1. 1

   Make polenta, let cool, cut into fingers, and line a buttered mold.

2. 2

   Layer with Parmesan, Gruyere, and forcemeat.

3. 3

   Add butter and pepper, cover with polenta, bake for one hour, and serve hot with Parmesan.

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 20. The excerpt below is the record exactly as published.

Polenta di Napoli Make some polenta in the usual fashion, but not too thick, using plenty of butter, and let it get cold, when it should be cut into narrow fingers, and line a plain buttered mould with it ; sprinkle it all over thickly with grated Parmesan cheese, and fill up the mould with pieces of polenta, slices of Gruyere cheese, and forcemeat balls made of livers and truffles. Add a little more butter and a little pepper

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