Polenta Timbale

The "Queen" cookery books. No. 4. Entree · S. Beaty-Pownall · 1904
Source
The "Queen" cookery books. No. 4. Entree
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (10)
Polenta
Timbale Filling
Instructions (10)
  1. Prepare the polenta by dropping handfuls of Indian corn meal gradually into a saucepanful of boiling salted water, stirring it steadily till the flour is thoroughly cooked and the polenta becomes like porridge.
  2. Use a proportion of about a pint of liquid to a not over-large handful of meal.
  3. Add butter to the boiling water at the first.
  4. Add grated cheese as you stir the mixture.
  5. When the polenta is very thick and stiff, turn it out onto a dish or slab and let it become quite cold.
  6. Cut this polenta out into long fingers the depth of the timbale mould.
  7. Butter the timbale mould well.
  8. Lay in the bottom a round of polenta about 1/2in. thick.
  9. Arrange the fingers all round, just as you would line a Charlotte russe.
  10. Fill up the centre with grated cheese (Parmesan), pieces of the polenta, slices of Gruyere cheese, balls of forcemeat, or little cakes of sausage meat, shredded ham or any other desired filling.
Original Text · last edited 4 days ago
Polenta Timbale. — Prepare the polenta by dropping handfuls of Indian corn meal gradually into a saucepanful of boiling salted water, stirring it steadily till the flour is thoroughly cooked and the polenta becomes like porridge. It must be remem- bered that the meal takes up a great deal of water, a pint of liquid to a not over-large handful of meal is about the right proportion. Butter and grated cheese may be added in the making, and certainly add to the flavour of the polenta. The butter should be put into the boiling water at the first, but the cheese is sprinkled in as you stir the mixture. When this polenta is very thick and stiff turn it out on to a dish or slab and let it become quite cold, when it will be of about the thickness of a stiff cornflour shape. Cut this polenta out into long fingers the depth of the timbale mould, butter the latter well, lay in the bottom a round of polenta about ½in. thick, then arrange the fingers all round, just as you would line a Charlotte russe. Now fill up the centre with grated cheese (Parmesan), pieces of the polenta, slices of Gruyere cheese, balls of forcemeat, or little cakes of sausage meat, shredded ham or any
Notes
—