Here I am, back to talk about the polenta flour and the polenta dish. Polenta is a traditional Italian meal and it's from the north of Italy, exactly from where Matteo is. And he loves polenta. And I don't. I tried hard but I don't like it at all. Of course I eat it sometimes but it is not the kind of food that would be in any of my top lists.
A couple of weeks ago Matteo bought the polenta flour and he was pretty excited about it, so I decided to give another chance to the dish. Matteo cooked the polenta flour (it's easy and fast to do) and served it with tomato sauce with mushrooms and vegan cheese (Tofutti Mozzarella) melted in the middle (the traditional way would have gorgonzola cheese). I can say that I prefer it with this way, but it's still not my thing. But if you are a fan of polenta, this is a good tip.
A few days ago Matteo bought a package of polenta flour. I won't write too much about it today 'cause I have some plans about this for the next days, but for those who don't know, mainly my Brazilian friends I could say, polenta flour is corn flour, the flour we all use to make polenta. Having said that, this post is about the dough that I did today for our lunch pancakes (or crepes, call them in the way you want).
When my best friend Clarissa came to Dublin in March I cooked the frittata for her and Dennis and she decided to make them back home. She did the first day just as my recipe but for the second time she didn't have chickpea flour and she decided to use the corn flour and said that it had worked perfect. So yesterday I decided to use the polenta flour to make some pancakes. I just changed 1/2 cup of the regular recipe. The final result was amazing. The dough was soft, with a great texture. I did the pancakes opened and used the soy sauce that was supposed to be the filling as layers.
And if you want to make some gluten-free recipes, this flour is a great substitute as well! It is tasty, gives a nice yellow color to your dish and it is delicious.
