Giusi wrote:
> "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.
>
So I've discovered, while trying to research this!
Pulentum is far older than New World maize.
Now, I do see "buckwheat polenta" becoming trendy, but all the meak I
find is just yellow corn with a bit of buckwheat added for accent, not
the oure thing. I wondered about chestnut meal; grind dried chestnuts?
Might be worth a try. And acorns, roasted a bit!
For now, I'm going to start with cracked rice, and see how it goes...

Dave