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jaro1069

jaro1069

Administrator
Staff member
RHensley said:
Is polenta just a fancy name for grits if so I know I would love ❤ this
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Polenta and Grits are both made from ground corn, you can use them interchangeably. Bear in mind that grits are higher in starch than polenta, so if you sub in polenta for grits, you won't have to stir it as frequently, but it won't cook up as creamy as grits.... Also of note another main difference here is what type of corn. Polenta, as you can probably guess from the color, is made from yellow corn, while grits are normally made from white corn (or hominy). Your run-of-the-mill polenta will have a flakier, coarser grind than grits, which leads to a slightly chewier texture. Grits will usually end up being finer and smoother. This is partially due to the type of corn and partially due to the traditional geographical preparation.
 
RHensley

RHensley

Resident Hand Model
jaro1069 said:
Polenta and Grits are both made from ground corn, you can use them interchangeably. Bear in mind that grits are higher in starch than polenta, so if you sub in polenta for grits, you won't have to stir it as frequently, but it won't cook up as creamy as grits.... Also of note another main difference here is what type of corn. Polenta, as you can probably guess from the color, is made from yellow corn, while grits are normally made from white corn (or hominy). Your run-of-the-mill polenta will have a flakier, coarser grind than grits, which leads to a slightly chewier texture. Grits will usually end up being finer and smoother. This is partially due to the type of corn and partially due to the traditional geographical preparation.
Click to expand...
From the sound of it I would love palenta I’m just a country boy
 
drmoss_ca

drmoss_ca

Is there a Doctor in the house ?
Talking of hominy, I'm going to fry up some corn nuts this week. You can't buy them here, but I've loved them since my first visits to Spain over 40 years ago. I got so desperate once I nixtamalised popping corn in lye to make my own hominy and fried it—a lot of work but it worked out, sort of. Then I realised I can buy hominy via Amazon, so I'll soak it overnight, dry it off and fry it.

 
drmoss_ca

drmoss_ca

Is there a Doctor in the house ?
Having a pair of eggplants and some leeks to use up, I imagined this:

Eggplant Terrine

Two bread tins
Two large globe eggplants
7-8 medium potatoes
One medium onion
Two tins flaked tuna
or
Equivalent amount of smoked salmon

Grease the bread tins with oil.
Slice eggplants into </=5mm disks
Line bread tins with eggplant disks, forming them into shape



Spray or brush inside surface of eggplants with oil
Line the interior of the eggplant with aluminum foil and weight into place with your life savings



Bake at 425ºF for 15 minutes
Pour out the hot coins and remove aluminum foil, carefully
Return the eggplant-lined tins to the oven for twenty minutes more



Peel, chop and boil potatoes for 15 minutes.
Finely chop the onion and add to the drained potatoes.
Mash with butter and milk
Add tuna or salmon, mix well.

Fill eggplant-lined bread tins, bake another twenty minutes, then remove and allow to cool.



When cold, turn out carefully, loosening the eggplant from the sides with a spatula.



Bake another twenty minutes before serving, and cut into slices with a sharp knife.

I'm serving the slices with braised (in vegetable stock) leeks. It occurs to me that pouring a cheese sauce on top of the sliced terrine would be the "icing on the cake", but I can't be bothered!
 
Leatherstockings

Leatherstockings

Well-known member
Last night I made carnitas with wild turkey legs, slow cooking the drumsticks in seasoned broth until the meat falls off and then shredding it and crisping in lard.
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