POLENTA CAKE (_Migliaccio di Farina Gialla_)
2 cups of coarse Indian meal 1/2 cup of raisins 1/2
teaspoon of salt 3 teaspoons of sugar (granulated) 3
tablespoons of lard
Mix the salt, sugar, and raisins with the Indian
meal in a bowl, then pour in boiling water, a little at a time,
and stir well with a wooden spoon until you have a
stiff paste and no dry meal remains sticking to the bottom
of the bowl.
Then take a cake−tin and grease it well with
one−half of the lard. Then turn out the Indian meal into the pan,
and even it out with the wooden spoon. Spread on the
top of this the rest of the lard, softened slightly so as
you can spread it easily. Cook in a slow oven until a golden
brown. Serve hot.