POLENTA PASTICCIATA
3/4 of a cup of Indian meal 1 quart of milk
Boil the milk, and add the Indian 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 Indian 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: