Recipe ingredients and directions:
Pasticcio Di Polenta (Cornmeal w/ Mushrooms)
Polenta
In top of double boiler, over direct heat, bring 1 quart water to
boil. Add: 1-1/4 teaspoons salt. Gradually let 1 cup yellow
cornmeal trickle into boiling water, stirring constantly.
When polenta becomes thick, place pan in bottom of double boiler.
Cover and cook over hot water for 2 hours. Pour into a loaf-shaped
baking dish and chill overnight.
Pasticcio
Preheat oven to moderate (350 degrees). Turn out chilled loaf of
polenta and slice it in 3 horizontal layers.
Butter the baking dish and sprinkle it with: 2 tablespoons bread
crumbs. Place a sliced layer of polenta on bottom of dish. Dot
with: 1 tablespoon butter. Cover with: 1/2 cup sliced mushroom
caps and 3 tablespoons cream. Sprinkle with: 1 tablespoon grated
Parmesan cheese. Put second sice of polenta on top. Repeat step
4.
Put last layer on top. Dot with: 1 tablespoon butter and sprinkle
with: 1 tablespoon Parmesan cheese. Cover and bake 1-1/2 hours in
the moderate overn
Note: Polenta is delicious if allowed to chill in a jelly-roll
pan. When cool, turn it out and cut into 2 inch strips or squares
and fry in hot fat.
Category: Bean Cereals Recipes
Leave a Reply