Polenta

Ingredients

• Polenta is made of Indian corn meal
• Stir a quart of Indian corn meal into a quart of boiling water
• add a little butter
• and some salt

Method

1. 1

   Stir corn meal into boiling water, add butter and salt, boil while stirring until it thickens.

2. 2

   Pour onto a dish to cool, then cut into slices and fry.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 137. The excerpt below is the record exactly as published.

POLENTA. the sauce on the fire, or the egg and cream will curdle. This is a vegetarian's ' dainty dish.' Peas and Ham. Cut some ham into squares half an inch each way ; take some small onions, or else pieces of onion cut the same size as the ham ; fry them a light brown ; add this to the required quantity of young peas, stir in some flour and butter and enough broth for them to stew in. The time will depend upon the age of the peas. Polenta. Polenta is made of Indian corn meal ; the grain of Indian corn is so hard that some well-ripened kinds are called ' flint corn.' The mill stones used for grinding other grain may be used for Indian corn. The grain being larger than wheat, it is necessary that the stones should be kept wider apart and not driven too rapidly, for when the motion of the stones is too rapid, the meal becomes heated and injured : the cause of injury to the meal is its being ground too fine ; ' it kills or deadens the meal.' Polenta of Indian meal is made exactly like Scotch porridge. While the water is boiling, drop the flour in with one hand, stirring incessantly with the other with a wooden stick, until a stiff paste is formed, which takes about a quarter of an hour. Salt should also be added as it boils. Polenta should be more solid than porridge, and ought to cut into POLENTA. 341 firm slices with a knife or thread. These slices cut into small squares or lozenges, and fried in butter or oil, are sometimes served with toasted cheese, or brown gravy, when they form a substitute for a vegetable. They may be also used to garnish roast meat like Yorkshire pudding. Toasted crisply they are good as a garnish for dishes like stewed pigeons, or any other with which toasted bread is generally used. Polenta No. 2. Stir a quart of Indian corn meal into a quart of boiling water, add a little butter and some salt

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