No. 188. Polenta Pasticciata
Ingredients: Polenta, butter, cheese, mushrooms, tomatoes.
Prepare a good polenta as above, put it in layers in a fireproof
dish, and add by degrees one and a half ounces of melted butter,
two cooked mushrooms cut up, and two tablespoonsful of grated
cheese. (If you like, you may add a good-sized tomato mashed up.)
Put the dish in the oven, and before serving brown it over with
salamander.
No. 189. Battuffoli
Ingredients: Polenta, onion, butter, salt, stock, Parmesan.
Make a somewhat firm polenta (No. 187) with half a pound of ground
maize and a pint and a half of salted water, add a small onion cut
up and fried in butter, and stir the polenta until it is
sufficiently cooked. Then take it off the fire and arrange it by
spoonsful in a large fireproof dish, and give each spoonful the
shape and size of an egg. Place them one against the other, and
when the first layer is done, pour over it some very good gravy or
stock, and plenty of grated Parmesan.
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