[Sca-cooks] polenta

[Chris Stanifer]

--- "Mark.S Harris" <mark.s.harris at motorola.com>
wrote:
> Christianna commented:
> > My lord is sensitive to corn products processed
> with lye.  Especially
> > instant grits, and now, after an unfortunate
> incident with polenta, he can't
> > even hear the word without going green around the
> gills.
>
> Perhaps your lord would be interested in some of the
> period polenta,
> which was made of grains other than maize such as
> wheat, barley or
> spelt.

The original (well, maybe not the 'original')polenta
was not made with corn, but rather hard Durham
Semolina.  Some of the better commercial polenta
products are still made with 100% semolina, with no
corn added.  Whether they are processed with lye, I
really can't say at the moment.  I doubt it, though.
It just doesn't seem to sound familiar.

Balthazar of Blackmoor

There are recipes in Pliny and Apicius. The
> original recipes
> from these two, redactions of these recipes and
> numerous other comments
> on polenta can be found in this file in the
> FOOD-BREAD-GRAINS section
> of the Florilegium:
> polenta-msg       (15K)  5/ 8/01    Period polenta.
> Wheat and maize
> polenta.
>
http://www.florilegium.org/files/FOOD-BREADS/polenta-msg.html
>
> Stefan li Rous
> stefan at texas.net
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks


=====
Let the people hate, as long as they also fear.

__________________________________________________
Do You Yahoo!?
Get personalized email addresses from Yahoo! Mail - only $35
a year!  http://personal.mail.yahoo.com/