Recipe For Cooking Polenta
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 408 of 825.
Polenta
2 cups of boiling water. 1 teaspoonful of salt. 1 cup of yellow corn flour. 2 tablespoonfuls of butter. 2 cups of cold water. 4 tablespoonfuls of grated cheese
Mix the corn flour with the cold water and stir into the boiling water, to which the salt has been added: stir constantly until the mixture boils, then, occasionally, for at least half an hour. When about half cooked add the butter and cheese. Serve hot (with meat) with the sauce given below, or as "cornmeal relish"; or when cold cut in squares, egg-and-bread-crumb and fry in deep fat.
Sauce For Polenta, Rice Of Macaroni
Sauté half a dozen mushrooms broken in pieces (if dried mushrooms be used, let soak some hours in cold water), an onion and a clove of garlic, cut fine, in half a cup of butter until a golden brown, then add half a cup of water and two teaspoonfuls of beef extract (or use strong beef stock instead of the water and extract), and let simmer five minutes. Strain before serving.