[Sca-cooks] Which is which?

[Sue Clemenger]

Oh, make me drool before breakfast.....I've been thinking of making up
some polenta, having both cornmeal and semolina in my cupboard....Do you
add the mascarpone to the batter, or do you slice up the polenta, fry it
and add the mascarpone afterwards? Recipe, please? <g>
--Maire (who likes mascarpone with just about anything.....)

Philip & Susan Troy wrote:
>
> 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
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