Home › The Principles of Cookery › Italian Polenta

Italian Polenta

This is an Italian and American dish, made from Indian cornflour in America and Italy, but in England semolina is used for the purpose. Four ounces will thicken a quart of milk; the semolina is stirred into it when the milk is on the point of boiling, and simmered for about ten minutes after. Throw the polenta into a dish to get cold; cut it into slices, powder it thickly with grated Parmesan, moisten it with oil or clarified butter, and bake. Serve quite hot, with more cheese on a separate dish. Time, half an hour to bake. Probable cost, exclusive of cheese, 5d.