[Sca-cooks] fried mush/polenta
Elaine Koogler
kiridono at gmail.com
Thu Jan 7 03:42:14 PST 2010
Maybe I'm losing my mind, but this sounds suspiciously like the fried grits
my mom used to make...she'd take leftover grits, spread them out in a
pan/baking dish and chill them. Then she'd cut them into squares and fry
them. We'd eat them with butter and syrup or preserves/jam/jelly. They
were very yummy! Yes, I know...the Apician dish was made with wheat rather
than corn...but it sounds very similar!
Kiri
On Wed, Jan 6, 2010 at 6:56 PM, Stefan li Rous
<StefanliRous at austin.rr.com>wrote:
>
> Fried Creamed Wheat
>
> (Apicius 301, as taken from Giacosa, A Taste of Ancient Rome)
>
> Aliter dulcia: Accipies similam, coques in aqua calida ita ut durissimam
> pultem facias, deinde in patellam expandis. Cum refrixerit, concidis quasi
> dulcia et frigis in oleo optimo. Levas, perfundis mel, piper aspergis et
> inferes. Melius feceris, si lac pro aqua miseris.
>
> Another sweet dish: Take flour, cook in hot water so that it becomes a
> very
> firm polenta, then spread it on a plate. When it has cooled, cut it as for
> sweet cakes and fry in oil of the finest quality. Remove, pour honey over,
> sprinkle with pepper and serve. You will do even better if you use milk
> instead of [water]. [corrected 12/05 – Stefan]
>
> Bear
> -------
>
> There are several other messages in there about fried polenta, but the only
> other recipe has eggs and cheese added to the grain. I do wonder if that is
> supposed to be "grain" instead of "flour" but I don't read Latin.
>
> Stefan
> --------
> THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
> Mark S. Harris Austin, Texas
> StefanliRous at austin.rr.com
> **** See Stefan's Florilegium files at: http://www.florilegium.org ****
>
>
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