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Authentic Polenta Recipes for Fritters, Cakes and Meat


  3/4 of a cup of yellow corn meal (fine)
  3 cups of water

Put 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 Fritters

Put 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.

Take 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 Toscana'

  2 cups of corn meal
  3 pints of cold water

Put 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.

Take four  sausages (or two, if a larger variety of sausage), remove the 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).

Cook 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.

POLENTA  RECIPES - Chicken Polenta

Take 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 lard). Chop 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.

Then 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 paste,
dissolved 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.

Prepare 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.

Pigeon 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.


  3/4 of a cup of corn meal
  1 quart of milk

Boil the milk, and add the corn meal, a little at a time, when milk is boiling, stirring constantly. Cook for one-half an hour, stirring constantly. Add salt just before taking off the fire. The corn meal 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:


Take 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.


Take 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.

Now take the cold corn meal and cut it into squares about two inches across. Take a baking-dish of medium depth, butter well, then put in a layer of squares of corn meal close together, to entirely cover the 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 as before, add meat sauce, then Bechamel sauce, and continue in this way until the  baking-dish is full, having for the top layer the Bechamel sauce. Put the dish into a moderate oven, and bake until it is a golden brown on top.


Boil one-half 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 boiling oil.


  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

Mix 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.


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