POLENTA "ALLA TOSCANA"
2 cups of Indian meal 3 pints of cold water
Put the water on, and when it boils add salt. Then
add the Indian meal, little by little, stirring all the time.
Allow it to boil over a moderate fire for one−half
hour, stirring constantly. When the meal has become quite
stiff, take a wooden spoon and dip it into hot
water, and with it detach the Indian meal from the side of the
saucepan, then hold the saucepan for a moment over the hottest
part of the fire, until the Indian meal has
become detached from the bottom. Then turn it out
onto the bread−board; it should come out whole in a mold.
Let it stand a few moments to cool. Then with a wire
cut it into slices about the thickness of a finger. Place
these slices on a hot platter in a layer; pour over
them a good meat gravy and grated cheese; then put on
another layer of the polenta, and add more gravy and cheese, and
so on, until your polenta is used up.