this post was submitted on 13 Sep 2023
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It's basically polenta made with white maize. It tastes milder and definitively different, but the biggest difference for me is the texture - once it cools it gets more "gelatinous" (dunno if this makes sense), but firmer. I also have an easier time deep-frying it.
My grandma prepared it almost every day. Often as "hairy polenta" (polenta, mozzarella, polenta, sauce - the "hair" was the cheese strings), so I spend a good time in my childhood thinking that yellow = instant polenta.
Mmm sounds yum