Heat water and milk to the boiling point, add salt, and sift in corn meal very slowly. Cook over hot water two hours, or put into a fireless cooker for three hours. When cooked, add cheese, pour into a shallow pan until half an inch thick. When cold, cut into two-inch squares, dip in crumbs, then in egg, and then again in crumbs, and fry in deep fat. Or roll in flour and sauté in butter. Mustard, cayenne, Worcestershire sauce, etc., may be added if desired.
300.—POLENTA WITH DATES
Prepare recipe for Polenta with Cheese (see No. 299), using in place of the cheese one and a half cups of dates, which have been washed, stoned, and cut in pieces. Serve hot as a cereal or dessert, or in any way in which mush is served. Cooked dried peaches, apricots, prunes, or figs may be substituted for dates.
301.—FRENCH FRIED POLENTA
Prepare recipe for Polenta with Cheese (see No. 299); pour into a shallow pan until two-thirds of an inch thick; cool; cut into strips about three inches long; dip first in crumbs, then in egg, and then again in crumbs; and fry in deep fat.
302.—SPANISH POLENTA
| 4 cups boiling water | 1 green pepper |
| 1 teaspoon salt | 1 cup corn meal |
| 1 onion | 1 cup cheese cut fine |
Add salt to boiling water; add onion and pepper chopped fine; sift in corn meal very slowly, stirring all the time. Cook over hot water for two hours; add cheese, and serve hot with Tomato Sauce (see No. 203).
303.—BAKED RICE AND HAM
| ½ cup rice | ½ cup cooked ham finely chopped |
| 2½ cups stock or water | 1 tablespoon onion finely chopped |
| 2 cups milk | 2 tablespoons carrot finely chopped |