Polenta Timbale

Ingredients

• a pint of liquid to a not over-large handful of meal
• handfuls of Indian corn meal
• Butter may be added in the making
• grated cheese may be added in the making

Method

1. 1

   Gradually add corn meal to boiling salted water, stirring until thick.

2. 2

   Add butter and cheese.

3. 3

   Once thick, turn out to cool, cut into fingers, and line a buttered mould.

4. 4

   Fill with cheese, polenta, sausage, ham, and seasonings.

5. 5

   Cover with polenta and bake for an hour.

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 46. The excerpt below is the record exactly as published.

Polenta Timbale. — Prepare the polenta by dropping handfuls of Indian corn meal gradually into a saucepanful of boiling salted water, stirring it steadily till the flour is thoroughly cooked and the polenta becomes like porridge. It must be remem- bered that the meal takes up a great deal of water, a pint of liquid to a not over-large handful of meal is about the right proportion. Butter and grated cheese may be added in the making

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