Additional information
Packsize | 10/1.1 LB BAGS |
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Polenta can be made from white or yellow cornmeal (the most common) and the taste is fairly similar. However, the texture can vary from coarse or finely-ground and the preference is purely personal. A finely-ground white polenta would usually be served with fish, while a coarse yellow polenta would complement a dish of hearty game or meat.
Packsize | 10/1.1 LB BAGS |
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Traditionally, polenta is made in a caldiera, a heavy copper pan and is poured onto a wooden board and cut with a string once it has begun to set. Polenta can also be poured into a mold and once cooled and firm, cut into thin slices. The slices can be served as crostini or can be grilled, sauteed or broiled and topped with various foods (cheese, salami, and sausages).
Black Eyed Peas (Vigna Unguiculata) are related to the Mung Bean. These beans are medium sized cream colored beans with a ‘Black Eye’ on the inner curve of the bean. Black Eyed Peas are about 3/8 long and have a sweet, mild pea-like flavor and firm texture. The Black Eyed Pea absorbs the flavors of a dish very well. Also referred to as a Black Eyed bean, Cow Pea, Field Pea, Tonkin Pea, China Pea, Marble Pea, Brown Eyed Pea, Jerusalem Pea, Black Eyed Suzy and Lobhia.This bean is believed to have originated in Eastern Asia. It was brought to the Americas with the African slave trade. Black Eyed Beans were a staple of many plantation diets. Eaten on New Year’s Day, Black Eyed Beans are thought to bring good luck for the following year.
Suggested Use:
This fast cooking legume lends itself to many recipes. It mixes well with a variety of greens, including Okra, Collard and Swiss Chard. Hoppin’ John is a traditional souther recipe using this bean.
Basic Prep:
Soak overnight. Rinse and place in a large pot and cover with fresh water. Bring water to a boil for 3 minutes, reduce heat and simmer, covered, for 30-45 minutes until tender. Do not over stir or the soft skins can be damaged. One cup dry yields 2 cups cooked.
Bulgur is made by soaking cooked whole wheat kernels (berries) which are then dried and part of the bran is removed. The remaining pieces are cracked into small pieces. Bulgar can be cooked and served as a grain or used in breads, soups, and even desserts.
Imported Italian Polenta. In the Lombardia region, the Moretti family has been attentively growing corn and making choice polenta since 1922. Carefully selected varieties of corn are air-dried in open barns until hardened. The kernels are carefully stone ground and vacuum-packed to retain the cornmeal’s natural freshness and flavor.
Although frequently considered and eaten as a grain, couscous is a small pasta made from semolina wheat. Most commonly associated with Moroccan cuisine, couscous is enjoyed throughout Africa, the Middle East, and the Mediterranean. Due to its quick preparation and health benefits, the popularity of this dish is quickly growing in other parts of the world as well. Whether it is prepared as sweet or savory, couscous is quick, easy to use, and nutritious. Similar to rice, couscous is as versatile as the dish it is served with or can be easily spiced to suit any recipe.
Although commonly called Ivory White Lentils, these tiny, ivory-colored discs are not true lentils, but the white center of the Indian staple bean crop black gram (or urad dal). White Lentils have a mild, earthy flavor and soft texture when cooked. They are about 3/16 inch in diameter and are a rich source of protien.