There was a time when we did not respond very well in Moldova about polenta (corn cereal). This is due to the fact that in many children passed in the village, where the first dish is Zama (such a special chicken soup), and mamalyga (poletta or corn porridge) is welded into such a " oak" porridge that can be cut with a thread. Yes, what is possible there, traditionally, no one cut the mother with a knife or plucked with a fork exclusively with a thread. The right mother is one that can be cut with a thread. They give mamalyga either with spray and sour cream or with meat tokana (such meat stew with meat, tomatoes, sweet pepper, onions and garlic).
But, recently, everything has changed. Mamalyga became a national dish, equally adored by both the older and the younger generation. She is treated by foreign guests of the republic, she is present at the festive and everyday tables of each family. She is proud. Following the example of Italian polenta, it began to be made more liquid, which allows not to overload the stomach. In addition, corn flour was actively used in baking, which gives pastry and bakery products crunchiness and a unique, slightly rough texture, perfectly playing on the contrast of habitual softness and airiness.
In a word, you can talk about baking with corn flour for a very long time, but it’s best to try once. We already had cookies on the blog, there is no recipe on the blog, but I constantly bake corn bread. And today I recommend strawberry pie with cornmeal for cooking and tasting. Believe me, you will want to cook this cake again and again, and not only with strawberries.