2 cup corn meal or grits
1 water
1 margarine or butter
1 beef or chicken bouillon cubes
1 cracker crumbs
Directions
Cook the corn meal or grits according to the package directions, but
slowly, about twice as long as indicated and do not allow to scorch.
When the mixture is creamy, not gritty, add about 3 tablespoons
margarine or butter and several bouillon cubes dissolved in a little
hot water. Pour the hot, creamy mixture onto about three flat plates
and allow to cool, forming a thin coating. Cut into slices and roll
in cracker crumbs and saute each piece in additional margarine or
butter. Drain on absorbent paper and cool; place pieces on cookie
sheets. Reheat before serving.
Serves six to eight.
[ THE BALTIMORE SUN; Sep 2, 1990 ]
Posted by Fred Peters.
Servings: 6 servings
Carolina Style Polenta Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
It is possible to follow the history of `recipes` way back into distant history, certainly as far back into history as ancient Egypt, and quite possibly further than that. Interesting though that maybe, generally, these old recipes were just very basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
In fact, the most ancient recipe in existence, according to historians is a series of clay tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful and blissful. Progressing into The time of the roman empire 25BC a man called Apicius compiled a collection of documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his scrolls, Apicius tells us how the roman meals were split into hors d`oeuvre, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius recounts how the early Romans made use of a good variety of aromatic flavors, including a few that will be familiar to modern cooks like basil, mint and parsley. Later on, there are some books which were published in the 1300s - one book called `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these are not about the curry that is served today, but instead recipes for the types of food enjoyed by the rich. Later on in the 1400s, the Crusaders brought back a variety of foods and herbs from Arab countries, such as coriander, parsley, and basil. The introduction of these new herbs and spices prompted an increase in manuscripts on food, some of which are now in private collections. For the centuries that followed, the powerful families of Europe strove to serve the most extravagent meals, and as a consequence, cooks and their recipes were greatly in demand. Even so, it wasn`t until the nineteenth century that formal cookery and recipe publications became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collecting, trying out, and publishing recipes to allow everyone to enjoy them. By the time we get to the 20th century, recipe publications were greatly in demand mostly as a result of more people being able to read, more free time and having more money. |
We hope you enjoy this Carolina Style Polenta recipe.
