Just a bit of porridge please

It's not unusual to use grains other than "the usual suspects" such as wheat and rye in bread. Sometimes these grains are added as flour or sometimes they are added as a roux, basically in porridge format. 

You can try this with oat flour, or sorghum. This recipe uses golden yellow polenta "fioretto" that is milled slightly finer than regular polenta. 

 

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