| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cheese/eggs |
4 |
Servings |
INGREDIENTS
| 4 |
c |
Water |
| 1 |
ts |
Salt |
| 1 |
c |
Cornmeal, yellow |
| 1 |
|
Egg, slightly beaten |
| 1/2 |
c |
Parmesan or Romano cheese |
| 1/2 |
c |
Butter or margarine, melted |
| 2 |
c |
Tomato sauce, home-made or store-bought |
INSTRUCTIONS
Bring 2 1/2 cups water to a boil in top of double boiler, add salt.
Mix cornmeal with remaining water and add to boiling water, stirring.
Cook until mixture thickens. Place over boiling water and cook,
covered for 45 minutes, stirring occasionally. Pour into lightly
buttered 9x9" pan, smoothing top. Chill throughly.
Using a sharp knife, cup polenta into squares or other shapes. Dip
pieces into beaten egg. Coat with grateed cheese. Arrange in baking
pan and drizzle with butter. Bake in 375 F. oven for 20-25 minutes or
until very hot and lightly browned. Serve with heated tomato sauce.
From: Merrymeeting Merry Eating, A Collection of Recipes Gathered in
Maine Privately published by the Regional Memorial Hospital
Auxiliary, Brunswick, Maine ISBN: 0-9620094-0-7
Typed by: Bob 8-{)
Posted to MM-Recipes Digest V4 #3 by Tracey Widauer <missis@gmx.net>
on Januay,, ary 12, 1999
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