While boiling, add a large spoonful of butter for a cupful of the raw meal, and a little later two tablespoonfuls of grated cheese, then cook twenty minutes longer. Let it get cold, cut out with a round cutter, arrange these upon a buttered baking-pan, grate Parmesan cheese over them, dot with specks of butter, and sprinkle with paprica. Bake in a quick oven until lightly browned, and pass tomato sauce or a good brown gravy with them.

In Italy we ate this dish under the name of gniocchi. Polenta is also made of chestnut-flour.