No. 187. Polenta
Polenta is made of ground Indian-corn, and may be used either as a separate dish or as a garnish for roast meat, pigeons, fowl, &c. It is made like porridge; gradually drop the meal with one hand into boiling stock or water, and stir continually with a wooden spoon with the other hand. In about a quarter of an hour it will be quite thick and smooth, then add a little butter and grated Parmesan, and one egg beaten up. Let it get cold, then put it in layers in a baking-dish, add a little butter to each layer, sprinkle with plenty of Parmesan, and bake it for about an hour in a slow oven. Serve hot.
No. 188. Polenta Pasticciata
Ingredients: Polenta, butter, cheese, mushrooms, tomatoes.
Prepare a good polenta as above, put it in layers in a fireproof dish, and add by degrees one and a half ounces of melted butter, two cooked mushrooms cut up, and two tablespoonsful of grated cheese. (If you like, you may add a good-sized tomato mashed up.) Put the dish in the oven, and before serving brown it over with salamander.