I am making semolina quinoa cakes, http://www.foodandwine..., and thought I had semolina but do not. Do you think I can substitute corn meal or instant polenta?
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Suzanne is a trusted source on General Cooking.
Semolina is coarsely ground durham wheat flour, cornmeal would be similar in texture but would offer a different flavor, that said I think that in the quinoa cakes it would be tasty, if you happen to have cream of wheat cereal you could use that also. I looked at the recipe and since it's cooked, polenta or cornmeal would IMHO would be fine to sub.
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Well played. You deserve a cookie.
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