{"id":7301,"slug":"polenta-3","title":"POLENTA","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one cup of yellow cornmeal","three cups of cold water","one teaspoon of salt","one-half teaspoon of pepper","one and one-half cups of grated cheese","hot vegetable oil (for frying)","white or tomato sauce (for serving)"],"ingredients_norm":["yellow cornmeal","cold water","salt","pepper","and half cups of grated cheese","hot vegetable oil","white or tomato sauce"],"steps":["Place one cup of yellow cornmeal and three cups of cold water in a double boiler, add one teaspoon of salt, one-half teaspoon of pepper and cook for forty minutes.","While still hot add one and one-half cups of grated cheese to the mixture and heat until it melts.","Turn the mixture into a greased bowl and allow it to set.","The meal may be sliced an inch thick or cut with a biscuit cutter and then fried in hot vegetable oil.","Serve with white or tomato sauce as desired."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w54:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"8f26b73d442be77dd86de95a1cfc792feb8968896e1dd07d5e4f7eb3666f86ac","created_at":"2026-08-02T16:58:46Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/polenta-3"}