[Sca-cooks] Cream of Wheat as Polenta

Suey lordhunt at gmail.com
Tue Nov 28 14:43:24 PST 2006

Can Grizly come to my house to cook? My Dad showed me how to make cream 
of wheat when I was two or tall enough to reach the stove, probably with 
my little stool, so as not to awake my mother at 5 or 6 a.m. I thought I 
was a happy lark but can see now Dad only gave me brown sugar to 
brighten my porridge. It worked then but now I see like rice, there are 
a million ways to make food enticing.
Sorry to have made you agnst and blah but many thanks for responding!
Grizly wrote:

I feel the angst and blah from Susan's post . . . I grew up with lumpy cream
of wheat as a kid . . . but pretty much liked it. . .

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, cane
syrup, or tomato sauce and parmesan.  Versitile and arguably related to a
recipe in Apicius for fried polenta cakes or some similar translation. . .

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