simple is usually better
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Author: Rachel Hathaway Status: published license cc-by tags: food, corn, parmesan, butter, polenta, kansas city, missouri, corn grits,
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Share on TwitterI love polenta. I don't know what it is about it. Maybe I just enjoy mushy foods, like this and oatmeal. For a smaller portion than what it usually described on a package, boil 3 cups of water with a bit of salt, slowly add 1 cup of polenta (corn grits, whatever they're called), and stir it until it thickens up to your liking, which is usually too long. But it's worth it. Dab with a bit of butter or parmesan. Or go crazy and have both.
