Battuffoli Recipe

Ingredients: Polenta, onion, butter, salt, stock, Parmesan.



Make a somewhat firm polenta (No. 187) with half a pound of ground maize

and a pint and a half of salted water, add a small onion cut up and

fried in butter, and stir the polenta until it is sufficiently cooked.

Then take it off the fire and arrange it by spoonsful in a large

fireproof dish, and give each spoonful the shape and size of an egg.

Place them one against the other, and when the first layer is done, pour

over it some very good gravy or stock, and plenty of grated Parmesan.

Arrange it thus layer by layer. Put it into the oven for twenty minutes,

and serve very hot.

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