Prue Leith's latest book is now on ckbk. Get 25% off ckbk Membership
Medium
Published 1903
Make the polenta, fill into a deep round buttered mould and allow to become cold.
When cold, turn out, cut a line around the top to the size and shape of the lid then egg and breadcrumb
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Monthly plan
Annual plan
Advertisement
Advertisement