Preparation info
  • Serves


    • Difficulty


Appears in

By Clarissa Dickson Wright and Johnny Scott

Published 2004

  • About

This is an Italian way of serving woodcock and it is very agreeable, especially if you have a lot of them. I never have that many and resented testing the recipe!


  • quarts salted water
  • 1 pound cornmeal/polenta (about 3


Preheat the oven to 400°F.

Boil the water and pour in the cornmeal/polenta. Reduce the heat and stir constantly for 30 minutes until the polenta comes away from the sides of the pan. Tip it onto a clean counter and flatten to ½ inch, then let cool for 30 minutes. Divide into 12