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Classic
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page 31
Put in a saucepan several whole sausages with a little water, and when they are
cooked skin and crush them and add some brown stock or tomato sauce.
Put the polenta (or cornmeal mush) in a fireproof receptacle, season with grated
cheese, the crushed sausages and a piece of butter. Put it in the oven and serve
when hot.
37
POLENTA PIE
(Polenta Pasticciata)
Make a very stiff mush of cornmeal cooked in milk. Salt it well and spread out
on the bread board in a sheet about one inch thick. When cold, cut in little
diamonds or squares and place these in a buttered baking dish. Prepare the
Bolognese souce according to the following recipe: Chop 1/4 lb. round steak, a
slice of pork or bacon, one small carrot 1/4 onion, one large piece celery. Put
the meat and vegetables over the fire with a piece of butter. When the meat has
browned add half a tablespoon of flour and wet the mixture with hot water or
broth, allowing it to simmer from half an hour to an hour. It is done when it is
the consistency of a thick gravy.
Make a smooth white sauce with milk corn starch and butter. Over a layer of the
polenta, cut as above and placed in the baking dish sprinkle
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