Recipes > Rice, Cereals, Grains > Cornmeal > Polenta > Polenta 'Alla Toscana'

Polenta 'Alla Toscana'


  • 2 cups of Indian meal
  • 3 pints of cold water
  • salt
  • meat gravy
  • grated cheese


Put the water on, and when it boils add salt. Then add the Indian meal, little by little, stirring all the time. Allow it to boil over a moderate fire for one-half hour, stirring constantly. When the meal has become quite stiff, take a wooden spoon and dip it into hot water, and with it detach the Indian meal from the side of the saucepan, then hold the saucepan for a moment over the hottest part of the fire, until the Indian meal has become detached from the bottom. Then turn it out onto the bread-board; it should come out whole in a mold. Let it stand a few moments to cool. Then with a wire cut it into slices about the thickness of a finger. Place these slices on a hot platter in a layer; pour over them a good meat gravy and grated cheese; then put on another layer of the polenta, and add more gravy and cheese, and so on, until your polenta is used up.


Simple Italian Cookery.


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