Ingredients
1 ingredients:
1 prepared polenta
1 fontina cheese
1 melted butter
1 salt & pepper
Directions
After making the polenta pour into a dish and let cool until
hardened. Cut into 1" slices. In an ovenproof buttered pan cover
bottom with slices of polenta. Cover that with a generous layer of
Fontina cheese. Top with another layer of polenta. Brush with melted
butter. Lightly salt and pepper the top. Bake in oven 475 until
golden brown. Serve hot.
Servings: 1 servings
Polenta With Fontina Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Written recipes as an idea can be found way back into the distant past, in truth as far back into history as early Egypt, and possibly even further. However, mostly, these old cook books were just primitive pictorial instructions for preparing food.
In fact, the oldest recipe discovered, according to Professor Solomon Katz, is a collection of ancient tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. Progressing into Roman times around 25BC a roman called Apicius created a collection of documents detailing recipes prepared by the Romans. In his works, Apicius tells us how the meals were separated into hors d`oeuvres, entrees and desserts, a very modern way of dining. He also describes how the cooks of Roman times used many different aromatic flavors, including a few that will be familiar to modern chefs such as bay, fennel and dill. Later on, there were a couple of cookery books published in the 14th Century ; one book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, these books are nothing to do with the indian curry that we all know today, but rather descriptions of the types of meals on the menus of the nobility of those days. Later on in the 1400s, people returning from the crusades brought us a variety of foods and spices from the holy land, such as parsley and basil. The introduction of these new foods and spices caused a surge in recipe books, most of which still exist in academic collections. By the advent of the twentieth century, cookery books are highly popular as a result of better eduction, people having more free time and being a little richer. |
We hope you enjoy this Polenta With Fontina recipe.
