Authentic Polenta Recipes for
Fritters, Cakes and Meat
- Basic Recipe
3/4 of a cup
of yellow corn meal (fine)
3 cups of water
the water into a granite or iron saucepan, add salt. When it begins to
boil add the corn meal, little by little. Keep stirring constantly as
you pour it in, to prevent lumps. Boil for one-half hour, stirring
constantly over a moderate fire. If desired, a little more water may be
added if preferred not so thick. Add grated cheese and butter.
POLENTA RECIPES - Polenta
one pinch of salt and one tablespoon of sugar into a cup of milk, and
put it on to boil. As soon as it boils pour in, little by little,
one-half scant cup of fine corn meal, stirring constantly with a wooden
spoon. Allow it to boil gently for twenty minutes.
it off the stove, add one level tablespoon of butter and the yolk of
one egg and a little grated lemon-peel. Beat up well to mix the egg and
butter. Then turn the mixture onto the bread-board, which has been
dampened; spread it out to the thickness of a finger. Allow it to cool,
then cut into squares or diamonds or little rounds, dip these into egg
and then into the bread crumbs, and fry them in boiling lard, a few at
a time. Sprinkle with sugar, and serve hot.
POLENTA RECIPES - 'Alla
2 cups of corn
3 pints of cold water
the water on, and when it boils add salt. Then add the corn meal,
little by little, stirring all the time. Allow it to boil over a
moderate heat for one-half hour, stirring constantly. When the meal has
become quite stiff, take a wooden spoon and dip it into hot water, and
with it scrape the corn meal from the side of the saucepan, then
hold the saucepan for a moment over a high heat, until the corn meal
has become detached from the bottom.
Then turn it out onto
the bread-board; it should come out whole in a mold. Let it
stand a few moments to cool. Then with a wire cut it into slices about
the thickness of a finger. Place these slices on a hot platter in a
layer; pour over them a good meat gravy and grated cheese; then put on
another layer of the polenta, and add more gravy and cheese, and so on,
until your polenta is used up.
POLENTA RECIPES - Polenta
with Chopped Sausage
Prepare the corn meal as
in the preceding recipe.
four sausages (or two, if a larger variety of sausage),
skins, chop fine, then fry in butter. When they are a nice brown add
one tablespoon of stock, and two tablespoons of tomato paste thinned
with hot water (or a corresponding amount of the tomato sauce).
for fifteen minutes more. Then cut the polenta in slices as in
preceding recipe and add the chopped sausages with their sauce and
grated cheese, in layers as before.
- Chicken Polenta
a small chicken; clean and prepare it. Take a slice of ham fat four
fingers wide and one finger long (or one tablespoon of good
up very fine with a
chopping knife, and put into a good-sized saucepan.
Take one-half an onion, a small carrot, a piece of celery, and cut all
into very small pieces and add them all to the fat.
put in the chicken, the salt, pepper, and a pinch of allspice, and
cover the saucepan. Cook until the chicken is covered, basting with the
grease, and turning the chicken until it is brown on all sides; then
add one-third of a glass of red or white wine.
When the wine has become absorbed, add one tablespoon of the tomato
in a cup of hot water (or a cup of tomato sauce not too thick). Cook
for a few moments more--until the chicken is thoroughly cooked.
the corn meal as in recipe for Polenta, and serve the chicken
surrounded by the corn meal, with the sauce poured over all and grated
cheese sprinkled over the corn meal.
may be prepared in the same way as the chicken and served with the corn
meal; or either one may be served instead of the corn meal with rice,
as in the recipe for Risotto alla Nostrale; Macaroni, as
in recipe for
Macaroni with Butter, or Ribbon Macaroni, as in recipe given.
POLENTA RECIPES -
3/4 of a cup
of corn meal
1 quart of milk
the milk, and add the corn meal, a little at a time, when milk
boiling, stirring constantly. Cook for one-half an hour, stirring
constantly. Add salt just before taking off the fire. The corn
should be stiff when finished. Turn it onto the bread-board, and spread
it out to the thickness of two fingers. While it is cooking
prepare a meat sauce, and a Bechamel sauce as follows:
a small piece of beef, a small piece of ham, fat and lean, one
tablespoon of butter, a small piece of onion, a small piece of carrot,
a small piece of celery, a pinch of flour, one-half cup of bouillon (or
same amount of water), pepper. Cut the meat into small dice; chop up
fine together the ham, onion, carrot, and celery. Put these all
together with some pepper into a saucepan with the butter, and when the
meat is brown, add the pinch of flour, and the bouillon a little at a
time (or the water), and cook for about one-half an hour. This sauce
should not be strained.
one tablespoon of flour, and one tablespoon of butter. Put them into a
saucepan and stir with a wooden spoon until they have become a
golden-brown color. Then add, a little at a time, one pint of milk;
stir constantly until the sauce is as thick as custard, and is white in
color. If it grows too thick, a little more milk may be added; or if it
is too thin, a tiny lump of butter rolled in flour will thicken it.
take the cold corn meal and cut it into squares about two
across. Take a baking-dish of medium depth, butter well, then put in a
layer of squares of corn meal close together, to entirely
bottom of the dish. Sprinkle over it grated cheese; then pour on the
top enough meat sauce to cover the layer (about two tablespoons), then
on the top of this add a layer of Bechamel sauce. Then put another
layer of the squares of corn meal, sprinkle with grated cheese
before, add meat sauce, then Bechamel sauce, and continue in this way
until the baking-dish is full, having for the top layer the
sauce. Put the dish into a moderate oven, and bake until it is a golden
brown on top.
- CROQUETTE RECIPE
cup of corn-meal rather hard, and before removing from the heat add a
piece of butter and a little grated cheese and mix well.
Take it then
by spoonfuls and let it fall onto a marble-top table, or a bread-pan
which has been wet a little with cold water.
These spoonfuls should
form little balls about the size of a hen's egg.
On each of these croquettes place a very thin slice of Gruyere cheese,
so that the cheese will adhere to the corn-meal.
Then allow them to
cool, and when cold dip into egg, then into bread crumbs, and fry in
POLENTA RECIPES - POLENTA
CAKE RECIPE (Migliaccio di Farina Gialla)
2 cups of
coarse corn meal
1/2 cup of raisins
1/2 teaspoon of salt
3 teaspoons of sugar (granulated)
3 tablespoons of lard
the salt, sugar, and raisins with the corn meal in a bowl,
then pour in
boiling water, a little at a time, and stir well with a wooden spoon
until you have a stiff paste and no dry meal remains sticking to the
bottom of the bowl.
Then take a cake-tin and grease it well
with one-half of the lard. Then turn out the Indian meal into the pan,
and even it out with the wooden spoon. Spread on the top of this the
rest of the lard, softened slightly so as you can spread it easily.
Cook in a slow oven until a golden brown. Serve hot.