[Sca-cooks] Cream of Wheat as Polenta
kiridono at gmail.com
Tue Nov 28 14:11:11 PST 2006
Hmmmmmm....sounds a lot like what my Mom used to do with leftover
grits...she'd put them into a glass pan (oiled to permit separation), and
refrigerate it. After it was chilled...actually the next morning for
breakfast, she'd cut the resulting cake into squares and fry it. We'd then
eat the resulting cakes with butter, maple or other syrup or some kind of
jam/jelly/preserves. Ummm.....memories of childhood!
PS: Mama was from south Georgia...I suspect her mother did the same kind of
On 11/28/06, grizly <grizly at mindspring.com> wrote:
> -----Original Message-----
> Man, boring cream of wheat/farina isn't. Let it cool/congeal in a falt
> layer like a cake pan, then cut it into diamonds, dredge in egg then flour
> and fry to folden. serve with powdered sugar, maple syrup, preserves,
> syrup, or tomato sauce and parmesan. Versitile and arguably related to a
> recipe in Apicius for fried polenta cakes or some similar translation.
> *Make it like a stiff polenta, and serve with broth or other favorite
> *Add egg and seasonings, add appropriate others stuff like apple or
> and fry as fritters.
> *Use as the base layer for a breakfast casserole type dish adding crumbled
> sausage and beaten eggs . . .bake.
> *Use a more leavened batter-y sort of preparation for wheat cakes (farina
> based griddle cakes).
> No specific recipes in hand, but I waxed poetic about that little red and
> white box, and got inspired to defend the poor, misunderstood (and oft
> maligned by Southerners) milled wheat product.
> niccolo difrancesco
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
More information about the Sca-cooks