Corn Meal with Sausages
A historical recipe from The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919).
A historical recipe
The Italian Cook Book The Art of Eating Well; Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies, and Syrups, by Maria Gentile (1919). Project Gutenberg eBook #24407.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Cook in water one cup of yellow cornmeal making a stiff mush.
- Salt it well and when it is cooked spread out to cool on a bread board about half an inch thick.
- Then cut the mush into small squares.
- Put in a saucepan several whole sausages with a little water, and when they are cooked skin and crush them and add some brown stock or tomato sauce.
- Put the polenta (or cornmeal mush) in a fireproof receptacle, season with grated cheese, the crushed sausages and a piece of butter.
- Put it in the oven and serve when hot.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Grater