Polenta Croquettes
A historical recipe from Simple Italian Cookery, by Antonia Isola.
A historical recipe
Simple Italian Cookery, by Antonia Isola. Project Gutenberg eBook #6385.
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.
Ingredients 1 ingredient
- one-half cup of corn-meal rather hard
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- 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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- Boil one-half cup of corn-meal rather hard, and before removing from the fire add a piece of butter and a little grated cheese and mix well.
- Take it then by spoonfuls and let it fall onto a marble-top table, or a bread-pan which has been wet a little with cold water.
- These spoonfuls should form little balls about the size of a hen's egg.
- On each of these croquettes place a very thin slice of Gruyere cheese, so that the cheese will adhere to the corn-meal.
- Then allow them to cool, and when cold dip into egg, then into bread crumbs, and fry in boiling lard.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Cutting board
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Grater