Heavy saucepan and strong wooden
- 2 litres
- 2 teas
- 2 cups
- ¼ cup
water to the boil with salt.
cornmeal into the water while stirring constantly to avoid
lumps. Reduce heat to low . Take care as mixture may bubble
and spatter. Continue cooking until polenta is very thick-
approx 30 mins. It is ready to serve as is or cut into pieces
To fry: Spoon mixture into an oiled lamington tin and allow
to cool for a couple of hours. Turn out and cut into 4 cm
squares. Heat olive oil in a pan until very hot and add
polenta slices. Reduce heat and fry gently until golden
on both sides.
Source: Italian Cooking Class Cookbook Aust Women's Weekly
to Tripe ragouts. Serves 6
Gnocchi alla Romana (cornmeal gnocchi)
Popularly served in the north with any ragout-
tripe, snails, little birds etc.