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Polenta 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.

Source and licence

From The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919). Digitised by Project Gutenberg, eBook #24407 (https://www.gutenberg.org/ebooks/24407). 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. The polenta is a very popular dish in Northern Italy and can be prepared in various ways.
  2. Always, however, it is better to serve with the addition of sausages, or with birds or tomato paste.
  3. The polenta is practically cornmeal and it is made with the so-called farina gialla or yellow flour.
  4. The ingredients for a good polenta are one pound of corn meal, preferably granulous, one quart and a half of water, salted in proportion, one piece of butter, one cup and a half of milk.
  5. Pour the meal little by little into boiling water, continually stirring with a wooden spoon.
  6. When the meal is half cooked, put the butter and pour the milk little by little.
  7. While the polenta boils, place on the fire in a little saucepan a tablespoonful of olive oil or a small piece of butter.
  8. When the oil is hot or the butter is melted, put some sausages repeatedly pricked with a fork.
  9. When the sausages are cooked, pour the polenta hot in a dish and place the sausages and the gravy in a cavity practised in the middle.
  10. Serve hot.
  11. In cooking the sausages two or three bay-leaves may be added and removed before serving.