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6
Easy
Published 2017
Polenta is the basic staple starch eaten all over the north of Italy. Made from ground maize, it can be white or yellow, and comes in various different grades: fine, medium or coarse. The widely available quick-cook variety is frowned upon by purists who claim that only the real thing, which requires up to an hour of constant stirring, will have the correct flavour. Serve in a slab with some Gorgonzola on top, which melts over the hot polenta, or alongside a stew. It can also be served soft
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