bajalinda
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Quest for polenta in La Paz (or even in Cabo)
Has anyone been able to find polenta in La Paz? I have never seen it in the regular grocery stores and a couple of years ago I searched for it in all
of those little tiendas around the mercado madero, but with no luck there either. All I can find is the very fine corn flour or the mais quebrado
which is too coarsely ground (like chicken feed).
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DENNIS
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When all else fails:
http://www.foodnetwork.com/recipes/alton-brown/savory-polent...
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bajalinda
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Thanks for the link, Dennis. But it looks like I'm striking out on finding a source for the ingredient down here...oh well.
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Alan
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You might want to stick your head in the door or better yet sit down to a nice meal, at Cafe Milano and pose your question to them. I would think
they would be your best bet to getting steered in the right direction. Of course Jesse at Tres Virginnes may be able to help too.
In Memory of E-57
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Skipjack Joe
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Don't forget cold polenta with milk coffee in the morning. The Italians often started their day that way.
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oldlady
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Bajalinda, I have seen it in the stores in La Paz from time to time and I thought I saw some on the top shelf in the rice section in Wal-Mart last
week. I am not particularly fond of it, but I have noticed it here. I'd try Aramburo also, if you haven't already. Good Luck.
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Cypress
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Polenta and grits are the same thing.
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bajabound2005
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Grits and polenta are not exactly the same thing, although both come from corn. Polenta is usually yellow and is really nothing more than boiled corn
meal. Grits are made by drying white corn and treating it with certain chemicals before grinding.
Friends don't let friends drink white zinfandel.
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Skipjack Joe
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One of the coolest things was watching mom cook polenta.
If you've ever been to Yellowstone and watched the hot thermal springs bubble - that's what it's like. These massive bubbles would slowly ascend from
the bottom of the pot breaking the surface with a barely audible pffffffft.
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monoloco
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Valle Hermanos in Cabo San Lucas has it. They are located just north of Sorianas on the same side of the street.
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bajalinda
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Alan - quite right, they would know - good idea.
oldlady and monoloco - thanks for the tips.
I usually bring down a supply when we drive back from nob, but that supply is running very low - it would be great to have a local source.
I usually make it with some cheddar or parmesan thrown in for flavor - great with bbq pork chops.
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Cypress
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Polenta and grits look the same, taste the same and are prepared the same way. You can get yellow grits. No difference!
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gnukid
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It's often in a different section than flour, I have found it just sitting randomly on a shelf at Ley, Arumburo and Walmart, Chedraui is a mess.
Though as noted you could try to make it yourself which would be a good approach. We use it in pizza and bread too.
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