What other list would give you culinary information about simple food from
around the world?!
On a serious note, I had never noted that polenta is made with corn.
(You can tell, I am not a big fun of polenta.)
I've heard of mamalyga (mamaliga) which is traditional for Moldavia,
Romania and parts of Western Ukraine, but I am not sure if I ever tried
it.
In any case, it is nice to connect the dots: grits - polenta - mamaliga -
[Jamaica-Rhode Island] Johnnycakes/Journey cakes
( http://en.wikipedia.org/wiki/Johnnycake )
As for adding various things, - in the former Soviet Union, a frequent
meal given to kids was a semolina porridge (I've heard it called "cream of
wheat" in the US). Many kids hated it. (I still do!)
So, there was a popular (pre-school) kids story about a boy who was told
that in order to go to a tour he must eat a full plate of semolina-based
porridge. To make it edible, he was sequentially adding salt, sugar, then
horseradish, ... then he throws it away into the window (of a multistorey
building), and that porridge ends up on the hat and head of a passerby
below.
Igor
Bob W-PDML Mon, 23 Mar 2015 16:29:57 -0700
In Romania their version of polenta is called mamaliga. I had some one
evening at a restaurant in Bucarest and it was better than any polenta
I've ever had, although I admit I've never had any in Florence.
B
On 23 Mar 2015, at 22:18, Daniel J. Matyola <[email protected]> wrote:
I'm not fond of grits, but I love good polenta. As part of a private
tour of the Uffizi, my wife and I had dinner at what was said to be
one of the best neighborhood restaurants in Florence. Everything was
wonderful, but the polenta was simply spectacular. I have never been
able to find any up to that standard in the US, but I enjoy trying.
Dan Matyola
http://www.pentaxphotogallery.com/danieljmatyola
On Mon, Mar 23, 2015 at 3:40 PM, Ann Sanfedele <[email protected]> wrote:
actually, I eat oatmeal the same way I eat grits... butter , salt pepper and
bacon crumbled on it occasionally. would'nt dream of putting
anything sweet on any porridge
(My father was born in Atlanta GA)
ann
On 3/23/2015 14:45, John wrote:
Most southerners would be horrified at the idea, but you can always add
a bit of cream & sugar & eat them like oatmeal.
On 3/23/2015 2:05 PM, Tom Reese wrote:
grits are okay if served infrequently in small quantities
On Mon, Mar 23, 2015 at 1:52 PM, Alan C <[email protected]> wrote:
An interesting discussion. I had never heard the term "grits" before.
Here,
mieliepap is the staple diet of the masses and a popular side dish with
tomato relish at a braaivleis (barbeque to you Westerners!). Commercial
maize meal is finely ground but the rural variety is hand ground & quite
coarse by comparison - truly gritty! Oh, & our maize is the white
variety
although some yellow is imported, especially in drought years like 2015.
Alan C
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