[Sca-cooks] Polenta

[Suey]

Mark Harris wrote to check out his polenta-msg in Florilegium, excellent 
article, especially thanks to Bear's fascinating contributions but in 
that message Adamantius writes that semolina can be used while Marie 
stated yesterday that, "Couscous is a particular form of pasta and not a 
grain at all...." What is the sticky difference and why did medieval 
Europeans call couscous "polenta"? Further Mark's message is saying over 
and over that 'any grain can be used' mentioning corn meal but not 
hominy thus distinguishing grits from polenta. I think thats a lot of 
grain splitting for a northerner who never remembers eating grits but 
cream of wheat was a breakfast stand by if one could not think of 
something less boring to eat.  
Susan