Yellow Maize Flour

Extensive use is made in Italy of this yellow maize flour which, when cooked, is not only served as a separate dish but also accompanies various dishes of meat and fish. In certain parts of Italy polenta is eaten instead of bread.


  • ¼ lb. of fine Italian yellow maize flour
  • 2 or 3 tablespoons of butter
  • ¼ lb. of grated Parmesan cheese, a little over 1 pint of water, salt and pepper.


Put the water in a saucepan, add a good pinch of salt and, when boiling, stir in the flour with a wooden spoon. Stir till it thickens, and simmer for 30 minutes, stirring constantly so that it is perfectly smooth. When done, add the butter and grated cheese, season with salt and pepper, mixing thoroughly, and serve very hot.