SC - saffron/paella

[Stefan li Rous]

In a message dated 8/7/00 9:56:29 AM Pacific Daylight Time, 
TerryD at Health.State.OK.US writes:

> Polenta describes a boiled grain meal usually cooked drier than a puls or a
>  gruel.  Apicius has a recipe for one from fine wheat flour which is sliced,
>  fried and served with honey.  Cato (IIRC) speaks of barley polenta.

So it is not, necessarily, semolina flour.  Actually, that's good news for 
me.  It gives me the impetus to re-research polenta, and perhaps do a little 
experimenting on the way...

Balthazar of Blackmoor

In the mornin' I go walking, 'cause it helps the hurtin' soften.  I've seen a 
lot of places, 'cause I miss her very often.