[Sca-cooks] Period Polenta

[Terry Decker]

Polenta is cooked into a mush (hence "cornmeal mus" in the US), but it can
be served from a very thick gruel (wet polenta) to a loaf (dry polenta).  I
tend to cook it drier, form a loaf, and slice it, using Apicius's fine wheat
polenta and my personal experiences with fried mush as the basis for my
choice.

Bear


>Would it be too redundant to serve the barley and the millet in
>different courses, seasoned differently, of course (bearing in mind
>that most Medieval grains seem to be cooked to mush, if i'm
>interpreting the earlier recipes correctly)?
>
>Thanks,
>Anahita