This dish, which is common in Italy, differs little, except in name, from hasty pudding, though it is served in very different ways. Sometimes cheese is added during the cooking. Polenta is often reheated with tomato sauce. The dish is improved by sprinkling each layer of polenta with cheese. When the polenta is to be reheated, it is well to cut it into small pieces in order that the sauce may be well distributed through the dish.

Sauce For Polenta

2 tablespoons of butter 2 tablespoons of flour

1 cup thick strained tomato juice Salt and pepper

Melt the butter, and cook the flour thoroughly in it; add the tomato juice and seasonings, and cook until smooth, stirring constantly.