Polenta is made of ground Indian-corn, and may be used either as a

separate dish or as a garnish for roast meat, pigeons, fowl It is

made like porridge; gradually drop the meal with one hand into boiling

stock or water, and stir continually with a wooden spoon with the other

hand. In about a quarter of an hour it will be quite thick and smooth,

then add a little butter and grated Parmesan, and one egg beaten up. Let

it get cold, then put it in layers in a baking-dish, add a little butter

to each layer, sprinkle with plenty of Parmesan, and bake it for about

an hour in a slow oven. Serve hot.