Polenta ‘Alla Parmigiana’
Stir one pound of Indian corn flour, a little at a time, into one pint of boiling salted water until smooth, then turn out into a dish to cool, in a layer about half an inch thick. When quite cold, cut into pieces of one inch long, and pile in layers in a baking-dish, sprinkling each layer well with grated Parmesan cheese and some melted butter. Bake in a slow oven and serve hot.