SC -corn in the USA
Decker, Terry D.
TerryD at Health.State.OK.US
Mon Aug 7 09:50:33 PDT 2000
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.
Bear
> In a message dated 8/7/00 6:36:19 AM Pacific Daylight Time,
> TerryD at Health.State.OK.US writes:
>
> > Cornmeal is coarsely ground corn flour (milled grain). It
> is commonly used
> > to make polenta
>
> Correct me if I am wrong (as I am sure you will), but wasn't
> the original
> "polenta" made with semolina flour (i.e. Hard Durham wheat)??
> I have been
> making polenta for years with durham wheat, and have never
> had any problems
> with it. While I know that cornmeal is often used, I do
> believe the original
> was made with semolina.... I would like to know if anyone
> else can back me up
> on this, as I cannot, for the life of me, find my original
> reference for this
> (maybe it's in the trunk of my car...)
>
> Balthazar of Blackmoor
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