Yellow Cornmeal Migliaccio II
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- 300 g cornmeal (polenta flour)
- 100 g muscat raisins (zibibbo) or ordinary raisins
- 40 g lard (strutto)
- 30 g pine nuts
- 3 tsp sugar
Instructions
- Seed the raisins and halve the pine nuts crosswise.
- Grease the baking pan with lard and dust it with flour.
- Otherwise proceed exactly as for the previous migliaccio (No. 241).