Polenta

A dried and crushed corn resembling semolina. Have a quart of water boiling in a saucepan, drop in like rain one pound and a half of polenta; boil for a few moments, adding a little salt and three ounces of butter, then stir in briskly a little grated parmesan. When cooked, pour it into mousseline molds (No. 2, Fig. 138), previously coated with meat glaze (No. 402); when the polenta is hard, unmold, or else have the molds buttered, and when the polenta is thoroughly cold unmold and cut each one into slices; spread a little melted butter and grated parmesan between each, then restore them to their respective positions; remold and place in the oven for twenty-five to thirty minutes, then unmold and serve with a cream sauce (No. 454).