Polenta

Name: Polenta
Cuisine: Italy
Ingredients: ¼ lb. of fine Italian yellow maize flour; ¼ lb. of grated Parmesan cheese, a little over 1 pint of water, salt and pepper.; 2 or 3 tablespoons of butter; ¼ lb. of grated Parmesan cheese, a little over 1 pint of water, salt and pepper.; ¼ lb. of grated Parmesan cheese, a little over 1 pint of water, salt and pepper.; ¼ lb. of grated Parmesan cheese, a little over 1 pint of water, salt and pepper.

Yellow Maize Flour

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

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.

Ingredients

¼ lb. of fine Italian yellow maize flour
2 or 3 tablespoons of butter
¼

Europe
Italy
Main course
Side dish
Vegetarian

Method

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.