[Baci514]

All my grandparents were from the Piedmontese area of Northern Italy. My maternal grandfather made it. He stirred and stirred it. Then he would shake the pot and turn over on a serving plate. It stood up in the shape of the pot. We put a slice of polenta on our dishes then a slice of brick cheese then a slice of, then another slice of polenta. Some butter and grated Parmesan and then salt and pepper. Then over this we placed rabbit cooked in a wine, butter sauce. I use chicken now and sometimes sausage patties (pork and fresh ground pepper only). We never had it with red sauce although I sounds vey good. I was told in Northern Italy one October that it was the wrong time to make it, that it was a winter dish.

The brick cheese would melt and be in strings as you ate it. Loved that part as a child.