Corn, Indian (Maïs)

The "Queen" Cookery Books. No.10. Veg... · S. Beaty-Pownall · 1902
Source
The "Queen" Cookery Books. No.10. Vegerable
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (10)
for polenta
for Gnocchi alla Napolitana
Instructions (5)
  1. Prepare a porridge exactly as if using oatmeal, sifting the meal into the boiling salted water, with one hand as you stir it with the other, keeping up the stirring till the polenta is cooked.
  2. For other purposes, add to it whilst cooking a good pat of butter, and sprinkle in grated cheese alternately with the meal, till the mixture is thick.
  3. Turn it out, and leave it till cold, then slice it, and cut the slices into diamonds or squares, fry in boiling fat or oil till lightly coloured, and serve with mushroom or tomato purée.
  4. For Gnocchi alla Napolitana: prepare as above, leave till cold, then lift in spoonfuls, arrange neatly in a well-buttered piedish, liberally sprinkle with bits of butter, grated cheese, and coralline pepper, and bake till of a pretty golden brown.
  5. If preferred, tomato purée or any good sauce or gravy may be used instead of the cheese, etc.
Original Text · last edited 4 days ago
Corn, Indian (Maïs).—This vegetable, though very popular—both fresh and dried—abroad, in the United States especially, has only of late years come into favour in this country; though for several years preparations of it have been used under other names freely. Moreover, few people in this country appear to know that the polenta they enjoy served in various ways in Italy, is nothing more nor less than porridge made from Indian cornmeal. This is exceedingly good, and when vegetables are scarce makes a very appetising accompaniment to roast meat. For this purpose prepare a porridge exactly as if using oatmeal, sifting the meal into the boiling salted water, with one hand as you stir it with the other, keeping up the stirring till the polenta is cooked. You will find a small handful of meal to the pint of water ample. If prepared thus it makes by no means despicable porridge if eaten with salt and milk, or sugar or golden syrup. But for other purposes, add to it whilst cooking a good pat of butter, and sprinkle in grated cheese alternately with the meal, till the mixture is thick. Now turn it out, and leave it till cold, then slice it, and cut the slices into diamonds or squares, fry in boiling fat or oil till lightly coloured, and serve with mushroom or tomato purée. This polenta makes a very savoury dish if prepared as above, left till cold, then lifted in spoonfuls, these being arranged neatly in a well-buttered piedish, liberally sprinkled with bits of butter, grated cheese, and coralline pepper, and baked till of a pretty golden brown. This is known as Gnocchi alla Napolitana. If preferred, tomato purée or any good sauce or gravy may be used instead of the cheese, etc. If, however, the green corn in the ear be available, the following are some of the ways in which it may be utilised:
Notes
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