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Easy polenta that doesn't skimp on flavor
In Italy's Piedmont region, where polenta may be better loved than anywhere else on Earth, the cornmeal mush is a food of the fall. When the air turns crisp with the first frost and people await the arrival of snow, housewives labor over their cooking pots, stirring, stirring as coarse meal slurried in water gradually thickens and becomes sticky and delicious. To serve, it's poured out onto a wooden board in a rich golden puddle like a harvest moon.
By RUSS PARSONS
February 18, 2010