Cookaholics Bulletin Board

Amy, I didn't. My mom had just ordered a 25 pound bag and said she didn't want it yet. I'm going to order it when she gets low.

Jean,

How would you describe the taste difference between yellow polenta and polenta integrale? I've got 12 oz. bags of each and am trying to decide on which one to use for an app for this event next weekend. I plan on making a slab, cutting circles and topping with a goat cheese/almond spread and a mushroom (possibly also with some cherry) compote and a sprinking of ice wine vinegar. Anson Mills describes the taste of integrale as mineral, with a sweet finish. How would you describe it?

Amy

Amyl, sorry, I was completely unclear in my previous post. I thought I had been looking at the buckwheat flour and replied without even looking a the website (in my head integrale was the black polenta/buckwheat which is obviously wrong). She had just ordered a 25 lb bag of buckwheat and had a ton of the normal yellow polenta (not integrale) and didn't want any more types. She's very much "this is what I'm used to" in the kitchen.
I've had a goat cheese/sundried tomato/grilled polenta app that was killer good, and found the polenta was more of just a vessel for the other flavours. So maybe a traditional "blander" one would be better. But I really want to try the integrale, maybe I'll just order it for myself.

What a coincidence. I am in the Italian part of Switzerland and one of their specialties is polenta integrale grown in the region. I love it, it is a bit chunkier and a tad earthier but nothing so extreme it would throw off your dish, it may even be a better foil for stronger flavors. I have only had it soft. The one down side for catering may be the color. The grain looks very pretty with red fleck but, after cooking, it all goes a bit brown. I checked Anson Mills and it looks pretty much like what they have here.
I bought a bag and will be asking for tips very soon. My husband is not a fan so I don't often make it but, after having some for lunch yesterday with an amazing beef stew, I decided he may have to suffer for my sake. I was thinking it would be perfect in Sept when Kathy and Pete come to visit, so I really can't screw that one up.
Mary

fitzie,

I finally tried the farro with creamed onions recipe. I used a very rich duck stock I made earlier this week, which was appropriate since I served it with duck.

The recipe is really good, and also extremely rich, but it was very well received!

Thought you'd like to know.

Amy

Thanks, Amy. I have about 3 lbs of farro and was looking for something different to make with it. I'll give this a try. Now I need to find a duck!

fitzie

Amy, made the farro with creamed onions yesterday and it was delicious!

fitzie