In The Victory Cooking Book, 1918, this is called Maize Woodcock. Does anyone have any insight into why?! To interpret this title, it is scrambled eggs on polenta with anchovy. Thinly sliced polenta, toasted on a griddle pan, with lightly scrambled eggs topped with anchovy and a little parsley or chives is more substantial than using toast, …
This is a precursor for the recipe which will follow for Maize Woodcock.
Materials. – 1 quart water, ½ pint maize semolina (yellow), ½ oz. salt, 1 oz. fat, a little cheese (if this is added, fat may be omitted).
Method. – Boil the water, add salt and fat and semolina or cornmeal (yellow). If white maize …
The first time I had polenta it was probaby the fast action variety and I loved it. Since then I have tried the courser and more expensive original and I would say that now I have had both, unfortunately I prefer the latter. I say unfortunately because it is more expensive and more time consuming. A …
