Polenta I

Ingredients

• 1 cup yellow cornmeal
• 2 cups rich hash of left-over meat or fish
• 1 quart boiling salted water, or meat or fish stock
• 3 tablespoons grated Parmesan cheese
• 2 tablespoons butter

Method

1. 1

   Sprinkle cornmeal into boiling liquid stirring constantly until there are no lumps; cook over slow heat or in double boiler for 30 minutes, adding butter while cooking.

2. 2

   Pour out on a hot platter in a ring.

3. 3

   Fill the center with hot hash.

4. 4

   Sprinkle the mush thickly with Parmesan cheese.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 15. The excerpt below is the record exactly as published.

cup yellow cornmeal 2 cups rich hash of left-over 1 quart boiling salted water, or meat or fish stock 3 tablespoons grated Parmesan 2 tablespoons butter cheese ITALIAN 33 Sprinkle cornmeal into boiling liquid stirring constantly until there are no lumps; cook over slow heat or in double boiler l/2 hour, adding butter while cooking. Pour out on a hot platter in a ring. Fill the center with hot hash. Sprinkle the mush thickly with Parmesan cheese. POLENTA— II Make cornmeal mush as above; pour a thin layer into a buttered baking dish, spread with thick tomato sauce, sprinkle with Parmesan cheese. Then another layer of mush, tomato sauce, and cheese; repeat, finishing with a layer of cheese. Brown in a hot oven (4000 F.). Serve with tomato sauce. BAKED POLENTA Make cornmeal mush as above; let cool and stiffen in a shallow mold; slice with a wet knife. Have ready a rich brown gravy containing bits of chicken giblets or other tidbits. Place a layer of polenta slices in buttered baking dish; add a little gravy; sprinkle with grated cheese. Repeat. Cover the top with remaining gravy and bake 10 minutes in a hot oven (4oo°F.). FRIED POLENTA 1 small onion, chopped 1 celery stalk, sliced Yl garlic clove, minced 1 green pepper, chopped 3 tablespoons butter 1 quart boiling water l/z pound pork sausage or ham- 1 cup cornmeal burger % cup flour Salt and pepper Fry onion and garlic in 1 tablespoon of the butter for a few minutes, add meat and mash it as it fries to keep it from cooking in lumps. Turn into a saucepan with celery, pepper and boiling water. Let boil, covered, 10 minutes. Season. Add the cornmeal a little at a time, stirring out all lumps. Finish 34 THE EUROPEAN COOKBOOK cooking over steam, or in double boiler. Cool in a mold. Slice. Dredge slices with flour and fry in remaining butter. Polenta w

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