Put one pint of water in a stewpan, when it boils add a little salt, and stir in with a stick sufficient coarse yellow maize flour to make it very thick, continue stirring till the mixture is well cooked; which you can tell by its rising in bubbles, then take it out with a spoon on to a napkin and mould the paste into the shape of a ball; let it cool for a few minutes, then cut it in slices, lay them in a dish, and sprinkle each layer with Parmesan cheese and pour two ounces of dissolved butter over it; it may be eaten in this manner, or put in a brisk oven and baked.

The polenta, when it comes out of the stewpan very hot, is nice served with sausages or little birds; the latter laid on the polenta, and gravy over them.