In article >,
Giusi > wrote:

> Omelet wrote:
> > In article >,
> > Giusi > wrote:
>
> >> I make it here without wheat flour, without buttermilk, creamed corn or
> >> cheddar, none of which one can buy. I use polenta. It's good and quite
> >> surprises Italians when they eat it. I brought an iron skillet with me,
> >> and love the crust it makes.
> >
> > I can get Polenta. :-)
> >
> > I can also get pre-made Masa.
> >
> > What is your process please?
>
> Much like yours except I use an all cornmeal recipe from Better Homes
> and Gardens cookbook from 1960 which I dragged along to Italy.

I did another file search and found two more flourless recipes on file
that I've collected, one is called Arkansas corn bread made without the
canned corn or cheese.

That will probably work.

>
> Masa is available in Rome which is an all day trip and it is pricey. I
> often wonder why when they sell this stuff to serve the foreign
> population of caregivers and gardeners they charge so much for it.

Masa is cheap here, it's used to make Tamales. There are also whole
fresh frozen hogs heads sold around the holidays for the same purpose.
Hogs head tamales really are better than pork shoulder roast tamales. I
don't make them myself but have enough Hispanic co-workers, I can get
authentic tamales from them for about $7.00 per dozen.

>
> OTH, maple syrup from Canada really isn't so much costlier here, but is
> bought by the richer expats.

It's been awhile since I've purchased it so I can't name a current
price. The health food stores sell it as a bulk item for a better price
than pre-packaged. Mom used to always expand pure maple syrup by cutting
it with a simple syrup made from raw (turbinado) sugar.

I bought a box of bacon ends and pieces the other day so I'm revving up
to make a pot of black soybeans using a bacon stock. :-) It's a several
day process and I'd really like to make corn bread to go with it. Since
I do my level best to live a low carb lifestyle, I don't make cornbread
as a regular meal item. In fact, it's been at least 6 years since I've
made it.

It goes SO well with pork and beans tho'!

Black soy beans are the only true low-carb bean and the nutritional
breakdown almost reads like science fiction. Prepared properly with a
long pre-soak, the flavor and texture is similar to pinto beans.
--
Peace, Om

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