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Polenta Pasticciata

A historical recipe from Practical Italian recipes for American kitchens, by Julia Lovejoy Cuniberti (1917).

A historical recipe

Practical Italian recipes for American kitchens: Sold to aid the families of Italian soldiers, by Julia Lovejoy Cuniberti (1917). Project Gutenberg eBook #43912.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Practical Italian recipes for American kitchens, by Julia Lovejoy Cuniberti (1917). Digitised by Project Gutenberg, eBook #43912 (https://www.gutenberg.org/ebooks/43912). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Italy. Associated with Italy by the book is about Italian cookery (Cooking, Italian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. 1 cup yellow corn meal 1 cup milk 1 tablespoon cornstarch Grated cheese Bolognese Sauce Salt 1 tablespoon cooking oil or butter Make a very stiff mush of the cornmeal.
  2. Salt it well and when it is cooked spread it out to cool on a bread board in a sheet about an inch thick.
  3. Make a smooth white sauce of the milk, cornstarch and butter.
  4. Prepare the Bolognese Sauce according to its recipe.
  5. When the cornmeal is cold slice it down in half inch slices and cut into diamonds or squares.
  6. Butter a baking dish.
  7. Put in a layer of the cornmeal, sprinkle it with cheese and a few tablespoons each of the white sauce and the meat sauce.
  8. Repeat until the dish is full.
  9. Bake until the top is nicely browned.
  10. This seems like an elaborate dish, but it is very delicious and a meal in itself.