Re: Your Proudest Moment

From: Giusi <decobabeone_at_yahoo.com>
Date: Sun, 1 Jun 2008 11:06:04 +0200

"Wayne Boatwright" <wayneboatwright_at_arizona.usa.com> ha scritto nel messaggio news:Xns9AABD807AEF46wayneboatwrightatari_at_69.28.186.120...
> On Tue 27 May 2008 09:07:44p, sf told us...
>
>> On Tue, 27 May 2008 18:59:58 -0700, "Dimitri" <Dimitri_C_at_prodigy.net>
>> wrote:
>>
>>> god bless her oatmeal (sorry mush)
>>
>> Oatmeal mush? I thought mush was cornmeal (at least that's the mush I
>> was fed in my yoot)..... when it sits overnight it stiffens up and you
>> can fry it in the morning - served with butter maple syrup. YUM! Us
>> modern city folks call that stuff polenta and pay a lot of money for
>> it these days.
>>
>
> I make cornmeal mush, not polenta. I slice it cold, dredge in flour and
> fry until the exterior is crisp. Butter and maple syrup for sure, or even
> molasses. To me, polenta is usually made with a much finer grind of
> cornmeal, whether it's served warm and soft, or chilled, sliced, and
> fried.
> The prices restaurants charge for this "delicacy" are rediculous.
>

Are you sure it is the polenta that costs or could it be the thing served with it? One of local favorites makes a quail roasted in prosciutto and sitting on grilled polenta, with two sauces, one truffled the other salsa verde. It costs euro 8. It's not because of the polenta, even though stirring ot for 30 minutes should be worth something.

In the north polenta is usually very coarse and center and south it is finer.

-- 
http://www.judithgreenwood.com 

Received on Sun Jun 01 2008 - 02:06:04 PDT