G'day mates,

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.

We searched high and low for "corn meal" here in the deep north of
the deep south, without luck -- until yesterday when we finally
found "organic corn meal" in a local deli. They also had polenta
and corn flour in stock (all "organic" of course .

Their version of corn meal looked intermediate in texture between
the corn flour (a typically fine "flour" texture) and the polenta
(which was noticeably "grainy" and quite yellow in appearance).

We settled on polenta, and the result was good -- but I'm left
curious as to whether the US corn meal would result in a different,
if not necessarily better or worse, taste and texture.

Anyone with experience of both products care to comment, please?



Cheers, Phred.

--
LID

Oh pshaw, on Wed 01 Nov 2006 11:14:01p, Phred Pnerk meant to say...

> G'day mates,
>
> 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.
>
> We searched high and low for "corn meal" here in the deep north of
> the deep south, without luck -- until yesterday when we finally
> found "organic corn meal" in a local deli. They also had polenta
> and corn flour in stock (all "organic" of course .
>
> Their version of corn meal looked intermediate in texture between
> the corn flour (a typically fine "flour" texture) and the polenta
> (which was noticeably "grainy" and quite yellow in appearance).
>
> We settled on polenta, and the result was good -- but I'm left
> curious as to whether the US corn meal would result in a different,
> if not necessarily better or worse, taste and texture.
>
> Anyone with experience of both products care to comment, please?

IMO, the preferred cornmeal available in the US is stone ground that is on
the coarse side. I prefer white, although yellow is just as popular. The
coarse polenta you bought is probably closer to that. Commercial cornmeal
in the US is usually more finely ground. I don't care for it.

--
Wayne Boatwright
__________________________________________________

Madness takes its toll. Please have exact change.

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.

nb

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.