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POLENTA (a I'Italienne)

When made with Indian meal, put a quart of milk into a saucepan with a tea-spoonful of salt. Let it boil quickly, then drop into it very gradually as much Indian meal as will make it quite thick, stirring briskly all the time. Let it boil until quite smooth, then turn the polenta into a buttered mould, and mix with it an ounce of grated Parmesan. Stir briskly, and bake for a quarter of an hour. The polenta may be turned out or not. When made with semolina, boil a quart of milk with half a tea-spoonful of salt. Drop into it about a quarter of a pound of semolina, stirring briskly all the time, and let it boil gently for ten minutes. Be very careful to prevent it burning. When quite thick, pour into a plain mould, and set it in a cool place to stiffen. Cut it into slices three-quarters of an inch thick. Butter a fresh plain mould. Pour into it a small quantity of clarified butter, and then a layer of grated Parmesan. Place on this a layer of slices of paste, and another layer of cheese. Moisten the mixture with a few drops of butter, and repeat until the paste is used, and the dish is almost full. Place a thick layer of the cheese at the top, and a little more clarified butter, then bake the preparation in a moderate oven until it is brightly browned. Turn it out on a hot dish, and serve. A little grated cheese is sometimes sent to table on a dish with the polenta, or a little brown gravy is poured round it, but it requires neither. Time to bake, half an hour. Probable cost, 10d. Sufficient for six or eight persons.