[Sca-cooks] medieval boil-in bag meals

[Nick Sasso]

-----Original Message-----
This year, for that event, Friday night I brought pre-cooked and
frozen polenta and sauce. Not even faintly medieval, but available in
my freezer (the week before spun a bit out of my control) and easy to
reheat for a quick meal after set up. . . . <SNIP>

Ya' know, if you make that polenta out of coarse ground semolina, some broth
and a little hard grating cheese, you are in the realm of Maetro Martino's
recipe from 1600's Naples.  My version, along with Italian language
transcription and Scully's translation are here:

http://franiccolo.home.mindspring.com/cemolella_ciciliana.htm


Happy ploenting!

pacem et pizza,
niccolo difrancesco