Polenta with Gravy
From In foreign kitchens, 1893
Excellent as a vegetable side for cold days.
Presented as published in 1893. 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 In foreign kitchens (1893) by Helen Stuart Campbell, page 28. The excerpt below is the record exactly as published.
Polenta with Gravy. — Simple as this dish is, it will be found an excellent one as a veg- etable for cold days. Have ready three pints of boiling water, with a teaspoonful of salt, and as it boils add a spoonful of butter and about a pint of fresh, coarsely ground semoule or Indian meal. Sift in slowly, stirring constantly, and boil twenty minutes. Have ready, hot, a cup of good gravy and one of tomato sauce ; put a layer of the polenta in a dish, then sauce and gravy and a little grated cheese
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