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Salad with Polenta Slices, Italian
Pour the milk and water into a sauce pan, add the salt and nutmeg and bring to a boil, being careful not to burn the milk. Stir in the polenta or cornmeal with a wooden spoon, stirring until the polenta has the right consistency (you will need a firm dough). Remove the polenta from the stove and fold in the parmesan cheese. Plop the polenta onto a wooden board and roll out until it is about 1 cm thick. When the polenta is cool, use cookie cutters to press out pieces of polenta in different shapes.
Add the olive oil to a frying pan and fry the polenta slices until they are golden brown. Serve portions of your tossed salad, dressed with vinegar and olive oil and top with the polenta slices and some fresh parmesan cheese. Serves 4.
Contributed by The Recipe Frog at Gourmondo, 2007
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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