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Coarse grinds make a firm, coarse polenta; finer grinds make a soft, creamy polenta. [5] Polenta is a staple of both northern and, to a lesser extent, central Italian, Swiss Italian, southern French, Slovenian, Romanian and, due to Italian migrants, Brazilian and Argentinian cuisine. It is often mistaken for the Slovene-Croatian food named ...
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Grits are cooked in warm salted water or milk. They are often served with flavorings [2] as a breakfast dish. Grits can be savory or sweet, with savory seasonings being more common. Grits are similar to other thick maize-based porridges from around the world, such as polenta and mieliepap.
Bowl of grits. For some people, grits are a pantry staple. Made from ground corn, they’re a super versatile food. For example, mixed with sugar and fruit, grits can be a delicious alternative to ...
Pap – also known as mieliepap in South Africa, is a traditional porridge/polenta made from mielie-meal (ground maize) and a staple food of the Bantu inhabitants of South Africa (the Afrikaans word pap is taken from Dutch and simply means "porridge"). Papeda – or bubur sagu, is a sago flour congee, the staple food of native people in Maluku ...
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Polenta - southern Europe, especially North Italy [56] [57] [58] Banush - Ukraine (the dish prepared from cornmeal with added śmietana, topped with pork rind or mushrooms and bryndza etc. The dish is popular in the Carpathian region of western Ukraine) [59] [60] [61] Kuymak - Turkey, especially in the northern parts around the Black Sea.
Polenta uncia. In previous centuries, polenta was the staple food of Lombard people: polenta could be eaten alone or as a side dish in meat dishes, such as the famous polenta e osei, vegetables, such as polenta with mushrooms, with lard for pulenta e gras pestà, or with one of the many cheeses. However, there are many seasonings and variants ...
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