1 tbsp. salt
1/2 stick butter
3/4 to 1 box yellow cornmeal
2 qts. boiling water

Mix cornmeal with boiling water - remove pot from stove and add cornmeal SLOWLY (to prevent lumping). Set pot into hole ordinarily covered by a plate on the top of the wood stove. Stirring constantly. I use medium heat on my electric stove. Grandma stirred the polente throughout the cooking time. I cover my polente pot and simmer until cooked; about 30-45 minutes. I uncover it and stir it about every 10 minutes. Add butter before removing from heat. Stir well. Serve hot in individual plates - serve rabbit over it.

ITALIAN RABBIT STEW:

After cleaning, soak rabbit in water with salt, overnight.

Rabbit
1 sm. onion
1 clove garlic
1 c. red, dry wine
1/2 tsp. ground allspice
1/2 stick butter
Sm. piece salt pork
1 can tomato sauce
1 c. water

Drain and dry rabbit. Cut into serving pieces. Melt butter and add chopped onion, minced garlic and salt pork. Fry until lightly browned. Place rabbit in butter mixture in pan and cook slowly for about 10 minutes, covered. Add tomato sauce and water. Stir until rabbit is well coated. Continue cooking on low, covered. After cooking about 30 minutes add wine, salt, pepper, allspice and cook until tender. Serve individually over the Polente.