CORN MEAL LOAF Pasticcio di Polenta

Ingredients

• 2/3 cup Yellow cornmeal
• 4 tablespoons Butter
• 1/4 cup Dried mushrooms (Quantity estimated (not specified in original recipe))
• 1/2 cup Cream (Quantity estimated (not specified in original recipe))
• 1/2 cup Parmesan cheese (Quantity estimated (not specified in original recipe))
• 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
• 2 tablespoons Bread crumbs (Quantity estimated (not specified in original recipe))
• 1 cup Water (Quantity estimated (not specified in original recipe))

Instructions

1. 1The day before serving, cook the yellow cornmeal thoroughly with enough water to make it very stiff. Turn out to cool in the shape of the dish you'll bake it in.
2. 2The next day, butter the baking dish and sprinkle with bread crumbs. Cut the cooled cornmeal into 1/4-inch thick horizontal slices. Lay the bottom slice in the dish. Dot with a few small pieces of butter and 3-4 dried mushrooms that have been soaked in boiling water. Moisten with cream and sprinkle with Parmesan cheese. Repeat layering until the shape is complete. On the last slice, put only two dots of butter.
3. 3Preheat oven to 350°F (175°C). Bake for 3 hours. If there is too much liquid on top, pour it off and use it to season another dish, such as spaghetti, rice, or noodles. Continue baking until the liquid ceases to ooze.