Ingredients
2 qt water
1 tbsp salt
2 cup yellow corn meal (polenta)
1/2 cup butter
1/2 cup parmesan cheese
Directions
Bring salted water to boil; add polenta, stirring constantly with a
wooden spoon. Add butter and cheese; cook over low heat, stirring
continuously for 25 minutes. Polenta can be served with Italian
sauce, or rinse a shallow baking dish with cold water, pour in
polenta mixture, spreading so it is 1/2 inch thick. Cover; cut into 2
inch squares; saute in 1/4 cup butter over moderate heat, turning 3
or 4 times until lightly browned and serve as a starch with any kind
of meat.
Source: Zeljka Vlasic "Our Favorite Recipes" St. Anthony Croatian
Catholic Church Typed for you by Karen Mintzias
Servings: 10 servings
Polenta (Vlasic) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
It is quite possible to prove the history of recipes way back into the far past, in fact as far back as ancient Egypt, and maybe even further. Interesting though that is, sadly, these old cook books were just simple hieroglyphic instructions for preparing food.
Interestingly, the most ancient recipe discovered so far, according to experts in ancient history is a collection of stone tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. Closer to modern times, we have some interesting books which appeared in the 1300s : a book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are unconnected to the spicy food that is popular today, but instead descriptions of the types of food eaten by the rich and powerful of that time. During the succeeding few centuries, the upper-class families of Europe strove to offer the most exotic meals, and because of this chefs and their collection of recipes increased in prestige. However, it was during the 19th century the formal cooking and recipe collections became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collating, testing, and recording the recipes of their peers. Like it or not, the introduction of television brings us TV chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the internet revolution, permitting everyone to access thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Polenta (Vlasic) recipe.
