Reporter and farmer. [volume] (Webster, Day County, Dakota [S.D.]) 188?-1946, 1892-08-11
"PoLENTA.n
various Italian Ways OF coob,,.
Meal of Indian Corr ins

lays OF CaaLf.-
Neal of Indian Corn.
Most people in this eountrv
the conceit that the use Of oner
for human food is s~ubstan,;annah e
ilned to the United States, saws 81
\. Sun, yet, if they were to SEE w
tense, the Incompatible fieb1s ~
which occupy all the land n n,as
hungary, in Seryia, III Bulyar;a
in Roumania, they would e6nfess &
they had never beheld such w..
plantations Of maize in an
America. We are also proud Se
ways Of cooking this grain. ~
ever has had the good fortune & Va
that admirable sort of bread "a !
they call poGe in southern Msr,Ia ~
Virginia, and North C~arolina A
agree that the culinary artists =,
regions know how TO make from !
meal what the Lynchburg Neeq ~
describes as zone of Inc moy, ~
GCtUus and substantial dishes r. +
world" I
Nevertheless dish equally dalio;.]
and delicate is made of carn-maai i
Italy ard is in universal use r.
It's common name is poleuta. .sa]
our friend at Lynchburg should Oh {
to partake Of it a, Milan or at NJ
he would admit it deserves ouita
much praise as in his enthusiasm
bestOws upon the Virginia pones b
the information of our readers !,
have obtained recipes for the msta;
of pOlonta from two Italian eaI;n.]
artists, and here is one Of them NH
furnished by Sig. Brignoli Of the M
avenue: II
The water must be boiling. PM.
salt enough to flavor, and add ina;
meal slowly, taking care that il y
tains no Jumps. Let the whole beea9
quite thick, and stir it constaptIv
prevent burning. 1t must boil Al I.
fifteen minutes
This is simple enough, but the j.
duct is pretty sure 20 he good. and I
reader viii notice that il is not so ~
different from a Yankee hasty AZ
ding. Sig. Morello of Twenty-nin
street employs both wheaton flour n
corn-mcal in making polenta. aud q
is the way:
"The meal should be of the yeTs
Kind. Put the wheaton -four into n
ing water, stirring it thoroughly. /,
then put in an equal quantity Of cos
meal. Care must be taken to preye
Jumps from forming. The poleu
should be thick aud fairly firm. (.
sauce frequently made for it is Of ii
ly chopped onions boiled in olive d
Tomato sauce may also BE used. \
serving game, and especially bin!
slices of Polcnta soaked in gravy I
sometimes employed instead d toast
a garnish. Polenta may also be III
in slices like hOminy."
Now we come TO the recipe Of 1
"Re die Couchi," a standard Itaii
book, which reveals a thousaad seer,
of the art of arts, that is to saw ks !.
of cooking:
Make a fry of olive oil and ohio,
add to it tomato juice or preserved
matoes. Salt as much water as \
find necessary, and when bot pour
upon tie fry. Continue to heat il !
til it boils, and then drop in carn-me
letting it fall little by little while J
stir it with a ladle, so that il nav i
form Jumps. For a quart Of watel
quarter Of q pound of meal viii sufi
As soon as the pOlenta is cooked, d
it up and serve it with grated ehees
As our readers viii observe, this i
rather complex form of tie dish
question, but here is n that is d
plicity itseIi:
"Polenta is also made by boiling
low corn-meal with sailed water ms
ly; that is to say, without the chop
onions fried in oil. but in that case
must be seasoned with butter 4
grated cheese before taking it oil |
fire.
From the same instructive man,
we take another recipe which pruyi
for n kind of polenta that is more hi
" seasoned and adapted, perhaps.
more distinguished occasions:
"Put two ounces of yellow meal
boil in three quarts Of milk, with
little pinch of salt. When the pole
is half-cookcd remove it from the
and add six yelks of eggs well-bsas
with a pinch of powdered Gilman
Add besides an ounce OF butter
hall an ounce of powdered crack
Work the whole into a paste and in
cooking in a buttered stamp with
above and below. As soon as the
face has taken on a handsome golt
color serve it on the table"
We presume that with these VAN
recipes our housekeeping and arti:
readers will find themselves enab
to furnish a new and most excel
preparation of o0rn-meal. II they 8
coed as well with it as the COOKS
have sometimes CHANGED upon
beautiful Italy they will thank US
the information we have now suppl