10 pounds coarsely ground fresh pork
6 tablespoons salt (to taste)
1 tablespoon nutmeg
2 tablespoons cinnamon
1 tablespoon all spice
3 tablespoons coarse ground black pepper
6 tablespoons garlic buttons, chopped fine
Mix and let set overnight before stuffing into casings.
Polenta is a corn meal mush so unusual that a holiday is celebrated in its honor. On the Friday before Lent, the people of Ponti, Italy, celebrate the feast of Polentine. The town's best cooks combine their efforts in preparing a huge dish of polenta said to weigh a thousand pounds. The day is celebrated by a parade a merrymaking in honorof the polenta. At the end of this day, the polenta is distributed to the poor.
6 cups water
1 teaspoon salt
2 cups uncooked corn meal
Sharp grated cheese
Bring water and salt to a brisk boil in large saucepan. Add corn meal slowly, stirring constantly, so boiling does not stop. Using very low heat continue cooking until thick... about 20 minutes. Stir frequently to insure creamy texture. When cooked, remove from heat. In a large, buttered casserole or baking pan, spread alternating layers of mush, about 2 cups of Polenta sauce, sliced or grated cheese. Make top layer of cheese. Bake in 400 degree oven about 25 minutes, or until Polenta is hot and bubbly. Use remaining hot Polenta sauce as gravy.
2 tablespoons chopped onion
2 tablespoons chopped green sweet pepper
1 minced clove garlic
1/2 pound ground beef
3-1/2 cups canned tomatoes
1/4 cup cooking oil
1 cup water
1 teaspon salt
Cook onion, green pepper, garlic, parsley, herbs and beef in hot oil until lightly browned. Add all remaining ingredients and simmer 1/2 hour or longer to blend flavors and slightly thicken sauce. Makes 4 cups. Yields 8 servings.