In article >,
Dave Bell > wrote:

> 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!

Acorns were a staple food in some parts. They need to be processed
before consumption to reduce the tannins, but I don't have the details o
how.

Miche

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