Polenta Recipe

Instructions

1. Soak 1 pint dried beans overnight.
2. Put to boil in cold salted water; when cooked drain, and press through a fine colander into a saucepan; add 1 1/2 tablespoons molasses, 1 tablespoon butter, 1 saltspoonful of pepper, a dash of cayenne, a dash or two of ground mustard, beating continuously, and last add 1 tablespoon of vinegar.
3. Serve in vegetable dish very hot.
4. Cold polenta can be utilized by cutting in slices 1/4 inch thick, or 1/2 inch cubes; dip in egg, then bread or cracker crumbs, fry in boiling fat, drain, and serve.