Polenta—Italian

Ingredients

• a cup of semolina, or fine white cornmeal
• a pint of salted boiling water
• butter
• grated Parmesan

Method

1. 1

   Stir semolina into boiling water until smooth and thick.

2. 2

   Pour into a buttered pan to stiffen.

3. 3

   Cut into rounds or strips, layer with butter and Parmesan, and brown in the oven.

Nutrition per serving

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 71. The excerpt below is the record exactly as published.

POLENTA— ITALIAN Stir a cup of semolina, or fine white cornmeal, slowly into a pint of salted boiling water. Stir until smooth and thick, adding more water if necessary ; then pour into a buttered pan to stiffen. It should be half an inch thick. When ready to use cut out in rounds or strips and place in layers in a pudding dish with butter and grated Par- mesan between and on top. Brown in the oven. 470. POLENTA ALLA BOLOGNA Boil six sausages for ten minutes ; remove the skins and cut in slices lengthwise. Put strips of polenta on an earthen dish ; cover with the sausage, then tomato sauce and grated cheese. Repeat till the dish is full. Sprinkle with crumbs and bake for half an hour. 471. RAVIOLI— ITALIAN Make a stiff dough of two cups of flour, two eggs, salt and water. Knead until smooth and firm ; then roll out half an inch thick and let stand for ten minutes. Divide in two equal parts and roll each into a thin rectangular piece. On one of them place teaspoonfuls of the farce, at regular intervals, one inch apart. Moisten the upper crust all over and fit carefully on the lower one, pressing the two closely together between the farce with a ravioli cut- ter; cut in straight lines like a chess-board. Cover with cheese-cloth and dry thoroughly near the stove. Separate and poach in consomme and serve with grated Parmesan

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