The Accidental Breakfast

Photo © Rob Jones

I like to be organised in the kitchen.

All my herbs, spices are sitting in a nice row. Spices on the top shelf and herbs on the second, and the things that I am not sure where to file go on the third row - Ground Coriander - discuss.

Sadly my organisation doesn’t extend to my ‘Baking Bucket.’ This is a large storage bucket which contains all the flours, sugars, bread making materials etc .. Most are still in the packets. Some items I have put into glass storage jars. All well and good. Most things are obvious.

However

In an identity parade - could you pick out Polenta from Semolina? It appears I cannot. I am sure it’s in the grain and colour.

Semolina is Wheat - Polenta is Corn (Repeat until memorised).

Sadly I didn’t label the jars.

So an experiment this morning on using Polenta for breakfast has turned out inconclusive. It’s certainly possible. Plenty of recipes that attest to that. But whether what I cooked up with some milk, added a little vanilla essence to, and a swirl of brown sugar, was Polenta or Semolina, I don’t know.

Deep down I think it was Polenta.

So that raises the question - are they interchangeable?

Nigella says … that she ‘suspects’ one can be swapped out for the other in some recipes, but it has to be the right kind of Polenta/Semolina. Not certain that’s an endorsement.

Anyhow…

My attitude at the end of the day is that - if it tastes good, then all is well.

It tasted good, and made a change from porridge or Bran Flakes.

R