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TINNED CORN (MAIZE) GALORE IN POLAND


Polonius3  
6 Jun 2009 /  #1
In your countries does Pzza Hut sprinkle their pizas with sweet corn or add them to rice-based salads and other dishes? I have even encoutnered fish in aspic (ryba w galarecie) with corn therein -- completely out of step with Polish culianry traditon. Since this "exotic" item first appeared when communism was dumped, many Poles apparently regard it as something trendy. In America, canned corn has long been poor people's food served as a cooked vegetables at soup kitchens for down-and-outers.
Wroclaw  
6 Jun 2009 /  #2
Sweetcorn has always been here. Pizza Hut hasn't.

As you know... some vegies are used for decoration or colour. This might be why you saw it in ryba w galarecie.

Five or ten years ago many farmers switched crops and started growing maize. Higher profit and all that.

It's not trendy. Simply, it's not too expensive and can be used in various ways.
Cardno85  
6 Jun 2009 /  #3
We use it on pizzas and in Salads in Scotland. Not a trend, just tasty, especially with Spicy Chicken on a pizza!
Seanus  
7 Jun 2009 /  #4
Hell yeah, especially the chrupiące (crunchy/crispy) type. It gives beans a run for their money for the wind factor though ;)
Lori  
7 Jun 2009 /  #5
Well, here is a response from a genuine Iowa farm girl. Sweet corn has always been a major vegetable in the United States and is nearly my favorite. I never regarded it as the poor person's vegetable. We ate corn, green beans, yellow string beans, -- in the spring and summer also lettuce, radishes, and asparagus from the garden -- and then in the late summer comes the tomatoes.

When I was growing up, my father planted rows of sweet corn just across the driveway from the house. One put a pot of water on the stove and walked across the driveway to pick the ears of corn. They went into the pot of water only about 5 minutes after coming off the stock. This quick cooking helps the corn to stay sweet; when corn got old, that is starchy, my dad always said it was ready for the animals.

One eats corn on the cob with plenty of butter and salt. One of my grandfathers also added pepper. I feel sorry for anyone who has never had treat of corn on the cob. Since I grew up in the 1960s freezing had become the major way to save food, rather than canning. We also picked the corn on the cob and cut it off the cobs and froze at least 60 quarts to last all winter until the next season.

I find it strange to find corn in so many unusual foods in Poland. Yes, we make cole slaw (cabbage salad) in the midwest of the United States, but no one puts sweet corn in it. Vegetables such as peas, corn, and green beans are eaten rather simply in the U.S, not mixed up with other things. The only thing I can think about adding corn to would be vegetable soup.
krysia  
7 Jun 2009 /  #6
We grow corn everywhere here in Wisconsin.
We grill our corn, we boil our corn, we eat it from the cob.
We have sweet corn, bi-color corn, field corn, black and white corn.
We feed it to our pigs, cows, chickens, ducks and horses.
We have corn roasts, corn fairs, corn mazes, corn growing out of our ears, but we never put it on a pizza. lol.
sadieann  
7 Jun 2009 /  #7
True about American corn..I have to agree that somehow corn and pizza may not be the best combo.
Eurola  
7 Jun 2009 /  #8
We even have a place made of corn in Mitchell, S.D.
A different design inside and out every year. Amazing to see.







sadieann  
7 Jun 2009 /  #9
Oh, I just thought of POLENTA, which is corn based. You can make a pizza with that as the base. Slice, layer with a marinara and choice of toppings. I'm trying to picture corn on pizza? Another way, Polenta Tomale layered. It's a Mexican version. Mix rice, salsa, choice of meat, layer with cheddar cheese and top with guacamole/sourcream.
Lori  
8 Jun 2009 /  #10
Polenta is made from what we call in the United States as corn meal. One can also use the corn meal to bread fish, for example, before frying it. It can also be used to make corn bread.
sadieann  
8 Jun 2009 /  #11
Yes, Lori you're right. It comes in two forms: powder or pre-made where you slice it in rounds or if you want, make that from scratch.

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