Dec. 25th, 2015

emgrasso: (raptors logo)
4 cups water
1/2 tsp salt
1 cup fine ground polenta

5 Tbsp sugar
raisins
lemon peel (ground)
orange peel (ground)
candied citron
candied lemon peel
candied orange peel
cinnamon
ginger
ground cloves

Being diagnosed allergic to dairy, eggs, wheat, rice, almonds, walnuts, bananas and pineapple has made the holidays very depressing: cooking and baking has always been a huge part of the holidays for me.

Today, out of desperation for the smells and tastes of the holidays, I made a sweet polenta with fruitcake fruit and ginger-snap spices, partly inspired by Nonna's Frittura Dousa. It was worth it just for the smells.

Need to use a finer grind of cornmeal next time than what I had in the cupboard, I think, but not the "instant" polenta kind

Bring the salt and water to a rolling boil. Add the corn meal slowly. When it is all in, add the raisins and sugar, fruits and spices and cook until it is very thick.

I spread most of it out on oiled plates, but ate a serving as hot cereal for breakfast. I'd love to bread and fry it like frittura dousa fritters, but I'm not sure how to do that without eggs and breadcrumbs. Maybe I'll try broiling the set polenta slices in the toaster oven.

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