Millet polenta followup

[bunnyjadwiga]

Well, after leaving the millet mixture in the fridge for 48 hours, I got it out last night and prepared to fry it.
First I poured off the liquid on top. Then I tried to slice it.
It was definitely too wet/gooey. Drat!
So, we fried some in butter in globs. Interesting, but it kept falling apart when I went to turn it.
Still, it was fried starch-- what could be bad? Especially with cheese.
Sarah wants to try it again with broth in the cooking water, and I want to use less liquid.

However... there is a problem. There are three dishes I had already planned on for the meal:
Eggplant Morisco
Lombardy Sops
Carrot-Cheese Pie
that all have cheese. That makes a 4th cheese dish. Hm. That may be too much dairy.

Drat drat drat.

Back to the drawing board, I guess: I could do plain rice and barley or bulgur with almond milk...

Comments

[amykb.livejournal.com]

Try using the proportions on the back of a box of oatmeal...it could be a preperation difference between a period recipe and a modern one due to a difference in the way the grain is ground or because of a evolutionaly difference or something weird like that.

(not the cook)

[montuos]

IIRC, millet absorbs less liquid than most grains.

[dr-zrfq.livejournal.com]

Could be; modern millet might require less liquid than medieval millet. As I understand it, you want enough liquid to swell the grains such that the hulls burst or crack, allowing starch to leach out into the liquid; and enough liquid so that the starch+liquid makes a paste of sorts to hold the thing together. Too little liquid and there won't be enough paste; too much liquid and the end result would be too wet to hang together when fried (what happened this last time). *takes off the FoodScienceGeek toque*