Oh pshaw, on Thu 02 Nov 2006 04:55:07a, notbob meant to say...

> On 2006-11-02, Phred Pnerk > wrote:
>
>> Just wondering how polenta (a traditional north Italian corn meal)
>> would do as a substitute for the traditional "corn meal" used in the
>> USA as a coating for fried green tomatoes.
>
> Polenta used for frying is too coarse, IMO. Likewise with medium
> ground cornmeal. Frying doesn't add enough moisture to the polenta or
> medium grind grains. But, polenta used for corn bread works just
> fine.

My preference is for a coarser texture with a slight "grit" to it, which is
why I use a stone ground cornmeal.

--
Wayne Boatwright
__________________________________________________

Madness takes its toll. Please have exact change.