[Sca-cooks] Which is which?

[lilinah at earthlink.net]

Christianna wrote:
>Semolina is the refined flour product of durum wheat, most commonly used to
>make pasta.  It has a high protein/gluten content, which makes it best for
>holding together while being boiled in water.

Semolina isn't always flour. I've seen it in the form of "grits" or
"meal", very well suited for making polenta. Made of druham or hard
wheat, it is generally yellowish in color, although not usually as
deeply yellow as corn (i.e., maize) meal.

Polenta is the Italian name for mush :-) made, nowadays in Italy of
corn (i.e., maize) meal, but in the past of a number of choices of
grains. Boil until soft and well cooked. Maybe stir in some cheese
and herbs and oil or butter. Let cool. Slice. Fry - nowadays, bake
with something to keep it from drying out - until the edges are
crispy.

Not terribly different from Rumanian mamiliga...

Anahita