I enjoyed your article and the information between the lines...commercialization of ethnic foods, our hyper-vigilance of sanitary precautions, and adaptations to traditional dishes to accommodate the consumer. Progress is not always progress, but our ability to adapt is the foundation of human survival. Nothing will ever match what we ate at home by our mothers (and fathers) who made their dishes with Love (a comment you have mentioned often in the past). Tonight I made Chicken Puttanesca (not a traditional Jewish meal), but both Annie and I love to cook to feed our children and grandchild who now live with us (reasons explainable by current economic conditions). Love is never mentioned in a recipe, but it's the most important ingredient you can add to any meal.
Ed, I enjoyed the read and learned much about polenta although at 89 I will let Oliver have a third helping. My father-in law did mention polenta, but I never saw it served.
You have to love the old timers bringing their traditions to America and developing their own language. Right Ed-a-wood.
Great article and on point as usual. Polenta wasn’t the only cost saving foods that our Italian forebears used. They had the ability to use all the cuts of meat that no one wanted and the cooking expertise to make a tasty and savory dish to feed the family. Tripe comes to mind. Tripe, mussels, polenta, squid (calamari) pork neck bones, pig’s knuckles and oxtails come to mind. Now these foods are considered gourmet and the foods that were conderered waste are now featured on menus at exorbinate prices. Who knew. A great tribute to our grandparents.
Great article! - Love polenta. The food of the peasants is now gourmet! :)
I like this recipe - Polenta with Corn ~
ingredients:
• 1 cup milk
• 11/2 cup water
• 1/2 cup fine cornmeal
• 1 cup corn kernels
• 2 tablespoons butter
• 1/2 cup grated Parmesan cheese
• Sea salt and fresh ground pepper to taste
• 1 tablespoon fresh thyme, chopped, plus extra for garnish
instructions
1. Bring the milk and water to a boil in medium pot. Pour the cornmeal into the pot, whisking briskly as you go. Whisk it all up until it is smooth and creamy, about 5 minutes.
2. Add in the corn, butter and cheese and stir for one more minute. Give it a taste and add salt and pepper if you think it needs it. Stir in the thyme and serve it up!
Polenta contains carbohydrates and protein.
A 30-gram tablespoonTrusted Source of polent flour provides:
you're a lucky man...I never developed a taste for polenta. Even at Mike's (the VFW) i didn't like it. However, I do always FRY my meatballs before cooking them in the sauce!!! The carmelizing enhances the flavor and texture.
I am not a Polenta fan, but your writing reminded me of departed friend Domenic Carnevale. Born and raised in Italy, came here as a young adult started a landscaping business, did well. He loved food, except Polenta, said during the war in Italy as a child he had Polenta for breakfast, lunch and dinner, could not understand why anyone wanted to eat it if they had any other option. He was a large, very expressive man, always made me laugh. Another friend missed. Now one old time thing I do like that is a "what?" item is dandelion.
Ed, What an enchanting ride through Via Polenta! You’re right….the original polenta, which originated in Northern Italy and served as food to fill up farm workers never tasted as good as it does today….albeit with many more calories!
Thank you for this tribute to a very special, versatile memory-making meal!
I found organic Polenta cornmeal at Shaws. Melissa’s Organic. It said it had vitamin A and C added. The wrapper suggested slicing it into rounds about 1/2 inch thick and frying it. I breaded the slices up and coated them with egg white , then Parmesan and Italian style bread crumbs. The wrapper suggested serving them with short ribs. They were delicious. Thanks for sharing!
Great article Dr. Ed! The foods of my childhood! Although, my Nonna substituted cream of wheat for polenta, covered it with her delicious tomato sauce (not gravy, LOL) and lots of Romano cheese...a delicious lunch! Calamari, tripe, rabbit...considered common peasant food years ago...now delicacies that command outrageous prices in local Italian restaurants.
OMG, Joanne, Cream of Wheat! How very sly and creative. I agree that what was once peasant food, fillers if you will, has now become savored. Con gusto. If the 'old-timers' ever knew??
So true about polenta. My mom could feed a city block for restaurants charge for polenta. As well as other traditional Italian delicacies. Great article.
I enjoyed your article and the information between the lines...commercialization of ethnic foods, our hyper-vigilance of sanitary precautions, and adaptations to traditional dishes to accommodate the consumer. Progress is not always progress, but our ability to adapt is the foundation of human survival. Nothing will ever match what we ate at home by our mothers (and fathers) who made their dishes with Love (a comment you have mentioned often in the past). Tonight I made Chicken Puttanesca (not a traditional Jewish meal), but both Annie and I love to cook to feed our children and grandchild who now live with us (reasons explainable by current economic conditions). Love is never mentioned in a recipe, but it's the most important ingredient you can add to any meal.
Larry, another great note, ben scritto. And something from the kitchen absent love just ain't gonna be good.
Ed, I enjoyed the read and learned much about polenta although at 89 I will let Oliver have a third helping. My father-in law did mention polenta, but I never saw it served.
You have to love the old timers bringing their traditions to America and developing their own language. Right Ed-a-wood.
Yes, they brought so much
We have talked about polenta a few years ago, Dr. Ed.
Especially how easy it is to be flavored….anything one likes will do.
I liked some parsley stirred in. You know, that’s what I will make for lunch tomorrow!
Thanks for the memories!
Enjoy your lunch
Wonderful!
Thanks, Ed
I, too, love polenta. My mouth is watering after having read your post, Ed. Thank you!
Thanks, Ned. I may just go out for some myself tonight.
Ed,
Great article and on point as usual. Polenta wasn’t the only cost saving foods that our Italian forebears used. They had the ability to use all the cuts of meat that no one wanted and the cooking expertise to make a tasty and savory dish to feed the family. Tripe comes to mind. Tripe, mussels, polenta, squid (calamari) pork neck bones, pig’s knuckles and oxtails come to mind. Now these foods are considered gourmet and the foods that were conderered waste are now featured on menus at exorbinate prices. Who knew. A great tribute to our grandparents.
Paul
Yes, for sure. My aunt made her ‘special’ (UGH) dish, a soffritto stew with cow heart and liver. Peasant food, cheap, (maybe) edible, but not for me.
Ed, I just passed out.
HaHa. There may be a polenta revival kit somewhere.
Great article! - Love polenta. The food of the peasants is now gourmet! :)
I like this recipe - Polenta with Corn ~
ingredients:
• 1 cup milk
• 11/2 cup water
• 1/2 cup fine cornmeal
• 1 cup corn kernels
• 2 tablespoons butter
• 1/2 cup grated Parmesan cheese
• Sea salt and fresh ground pepper to taste
• 1 tablespoon fresh thyme, chopped, plus extra for garnish
instructions
1. Bring the milk and water to a boil in medium pot. Pour the cornmeal into the pot, whisking briskly as you go. Whisk it all up until it is smooth and creamy, about 5 minutes.
2. Add in the corn, butter and cheese and stir for one more minute. Give it a taste and add salt and pepper if you think it needs it. Stir in the thyme and serve it up!
Polenta contains carbohydrates and protein.
A 30-gram tablespoonTrusted Source of polent flour provides:
24 g of carbohydrate
2 g of protein
1 g of fiber
0.6 mg of iron
Excellent. Thanks for the recipe. Now that I am an afficionado
Another great point for polenta -- it's gluten free!!
Well now . . .
you're a lucky man...I never developed a taste for polenta. Even at Mike's (the VFW) i didn't like it. However, I do always FRY my meatballs before cooking them in the sauce!!! The carmelizing enhances the flavor and texture.
Steve
Well, then you have to go for the decadent polenta concia. By the way, Lidia Bastianich bakes her meatballs before.
I am not a Polenta fan, but your writing reminded me of departed friend Domenic Carnevale. Born and raised in Italy, came here as a young adult started a landscaping business, did well. He loved food, except Polenta, said during the war in Italy as a child he had Polenta for breakfast, lunch and dinner, could not understand why anyone wanted to eat it if they had any other option. He was a large, very expressive man, always made me laugh. Another friend missed. Now one old time thing I do like that is a "what?" item is dandelion.
Domenic is a man I wish I knew. You had a good friend.
Ed, What an enchanting ride through Via Polenta! You’re right….the original polenta, which originated in Northern Italy and served as food to fill up farm workers never tasted as good as it does today….albeit with many more calories!
Thank you for this tribute to a very special, versatile memory-making meal!
Grandma approved!
Ah, sono contento
I found organic Polenta cornmeal at Shaws. Melissa’s Organic. It said it had vitamin A and C added. The wrapper suggested slicing it into rounds about 1/2 inch thick and frying it. I breaded the slices up and coated them with egg white , then Parmesan and Italian style bread crumbs. The wrapper suggested serving them with short ribs. They were delicious. Thanks for sharing!
Jim, great tip. I'm on it. Thanks.
Very good,frank
Great article Dr. Ed! The foods of my childhood! Although, my Nonna substituted cream of wheat for polenta, covered it with her delicious tomato sauce (not gravy, LOL) and lots of Romano cheese...a delicious lunch! Calamari, tripe, rabbit...considered common peasant food years ago...now delicacies that command outrageous prices in local Italian restaurants.
OMG, Joanne, Cream of Wheat! How very sly and creative. I agree that what was once peasant food, fillers if you will, has now become savored. Con gusto. If the 'old-timers' ever knew??
Such memories as I was the one who had to keep stirring the polenta to keep it creamy.
Lucky you. HaHa
So true about polenta. My mom could feed a city block for restaurants charge for polenta. As well as other traditional Italian delicacies. Great article.
Things do change. Yes indeed, the old-timers would be stunned, Mike.
Great remembrance….thanks Dr. Ed.
Thanks, Ed. Now, I love the dish!