Tuesday, February 2, 2016

The difference between polenta and semolina.

The difference between polenta and semolina – Baking with Gab
Semolina is wheat, polenta is corn./Манная пшеничная крупа, кукурузная мамалыга.

Semolina is high in protein and fibre and low GI, so it’s good for you!
Semolina is a good option for people who need to monitor their glucose levels, like diabetics or dieters.
It is also a good source of vitamins E and B, which help your immune system.

Polenta is made up of complex carbohydrates high in dietary fibre, which means that they are a better source of energy than simple carbs.
Polenta is also high in zinc, and iron.

Alternative Flours: All About White Whole Wheat, Spelt, Rye, and More | Serious Eats

Semolina recipes:
- Sooji Upma (Indian Semolina Breakfast Dish) | Serious Eats


- Roman Semolina Gnocchi (Gnocchi alla Romana) | Serious Eats

- Semolina Cake (Revani) | Williams-Sonoma

- Orange Semolina Cake | Serious Eats

- Yotam Ottolenghi's semolina recipes: crisp couscous and saffron cakes, plus sweet root vegetable stew with semolina dumplings | Life and style | The Guardian

Polenta recipes:
The Real Rules of Making Polenta (Hint: They're Not What Everyone Says) | Serious Eats

- Breakfast Polenta - In Great Ideas: Breakfast Polenta | Serious Eats
The Ingredient List:
1 cup cornmeal
3 cups cold water
2 cups whole milk
¾ teaspoon salt
1/3 cup brown sugar
1 teaspoon vanilla extract
Heavy cream (optional)
Cinnamon (optional)

Preparation Method:
1. In a medium saucepan combine 2 cups cold water and the 2 cups of whole milk and bring to a low boil over medium heat.
While waiting for it to boil, combine the 1 cup polenta and 1 cup cold water in a small bowl.
Stir to combine.

2. When the milk and water mixture begins to boil add the salt and stir.
Slowly add the polenta and water mixture, using a whisk to stir out any possible lumps.

3. Once all of the polenta is added, turn the heat to low and simmer, stirring frequently, until the polenta has thickened.
Depending on the coarseness of the meal, it may take 10-40 minutes.
I used an "instant" polenta with a fine grain purchased at a local Italian grocery and it took between 10-15 minutes to thicken.

4. Once thickened, add the brown sugar and vanilla extract and stir to combine.
Sprinkle in some cinnamon if you wish.

5. Ladle polenta into small bowls and top with a splash of cream and an extra sprinkling of brown sugar and cinnamon, if you'd like.
You can also top with fresh fruit.

6. If you have leftover polenta, line a loaf pan with plastic wrap and fill with the leftover polenta, cover with the plastic wrap and refrigerate overnight.
I have something special lined up that you'll see within the next few days!

Polenta recipes:
- Skip the Pasta and Make Lasagna With Polenta Instead | Serious Eats


- Parmesan Polenta with Sausage Ragù Recipe | SAVEUR

- April Bloomfield's Ricotta Gnudi | Serious Eats

- Dinner Tonight: Griddled Polenta Cakes with Caramelized Onions, Goat Cheese, and Honey (via Food52) | Serious Eats

- Polenta with Corn and Wild Rice- Polenta with Corn and Wild Rice Recipe | SAVEUR

- Dinner Tonight: Griddled Polenta Cakes with Caramelized Onions, Goat Cheese, and Honey (via Food52) | Serious Eats

- Cookie Monster: Lemon Polenta Cookies | Serious Eats

- Polenta With Winter Salad, Poached Egg, and Blue Cheese From 'Feast' | Serious Eats

No comments:

Post a Comment