[Sca-cooks] Which is which?

[Philip & Susan Troy]

XvLoverCrimvX at aol.com wrote:
>
> Is Semolina and Polenta the same thing or byproducts of something? And if I
> have a recipe calling for semolina, can I use polenta? Thanks!
>
> Misha

There are a lot of variables. It's true that polenta has been made from
semolina (which is itself a preparation of durum wheat), but generally
polenta _today_ refers to a preparation of yellow corn meal. Geography
may also be a factor, but probably less so now than, say, 100+ years
ago, given the increased availability of freight transport.

Polenta can be made from virtually any grain - it has been,
historically, made from barley, chestnuts, wheat, and corn. Semolina, on
the other hand, is used for lots of things in addition to its occasional
appearance in polenta. It's also used for gnocchi, pastas and couscous,
in breads, and quite extensively in various desserts.

Adamantius, who likes mascarpone in his polenta
--
Phil & Susan Troy

troy at asan.com