_Polenta Pasticciata_
1 cup yellow corn meal
1 cup milk
1 tablespoon cornstarch
Grated cheese
Bolognese Sauce[4]
Salt
1 tablespoon cooking oil or butter
Make a very stiff mush of the cornmeal. Salt it well and when it is
cooked spread it out to cool on a bread board in a sheet about an inch
thick. Make a smooth white sauce of the milk, cornstarch and butter.
Prepare the _Bolognese Sauce_ according to its recipe. When the
cornmeal is cold slice it down in half inch slices and cut into
diamonds or squares. Butter a baking dish. Put in a layer of the
cornmeal, sprinkle it with cheese and a few tablespoons each of the
white sauce and the meat sauce. Repeat until the dish is full. Bake
until the top is nicely browned. This seems like an elaborate dish, but
it is very delicious and a meal in itself.
[4] See page 23.
[Sidenote: _Spaghetti and Other Pastas_]