Yellow Cornmeal Migliaccio I

Ingredients

• yellow cornmeal (polenta flour)
• salt
• boiling water
• raisins or muscat raisins (zibibbo)
• pure lard (lardo vergine)
• fresh rosemary sprigs

Instructions

1. Salt the cornmeal well in a bowl and mix it stiff with boiling water until no dry flour remains at the bottom.
2. Stir in a fair measure of raisins (local raisins give a pleasant tartness).
3. Heat a copper pan with plenty of pure lard until it sputters, then pour in the batter, spreading and leveling it with a spoon.
4. Brush the top with more lard and scatter small tufts of fresh rosemary over it.
5. Bake in the oven or between two fires until nicely browned, then turn out. The batter also makes fritters, without rosemary.