"Giusi" > wrote in message
...
> "Dee Dee" > ha scritto nel messaggio
> ...
>>
>> "Giusi" > wrote in message
>> ...
>>> "Dave" > ha scritto nel messaggio
>>> ps.com...
>>> . One in particular is Polenta, having
>>>> grown up Italian...
>>>>
>>>> Can anyone suggest another grain that I could cook up in a similar
>>>> fashion? Suitably seasoned and served, maybe almost acceptable as a
>>>> substitute? Qinoa? Millet? Teff? ???
>>>>
>>>> Dave
>>>
>>> Before there was corn, there was polenta of wheat and chestnuts. Try
>>> coarsely ground semolina or spelt or use chestnut flour.
>>>
>>> --
>>> http://www.judithgreenwood.com
>>
>> noun: milled product of durum wheat (or other hard wheat) used in pasta
>> Dee Dee
>
> That's an American definition. Semolina here is a coarse grind and can be
> various. You can buy it in the US and I have in the past. Ordinary
> grocery store, I'm sure.
Coarse ground what? i.e., wheat, corn?
IOW what does the coarsely ground semolina in Italy consist of; what is it
ground from?
Thanks.
Dee Dee