Polenta, Coarse Yellow
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Corn is the only grain whose origin can be traced to the Americas. When Christopher Columbus landed in modern day Cuba, some of his crew went inland and came across maize. Corn was then brought back to Europe. In Italy corn is most often served as Polenta. The recipe below comes from the Lombardy and Veneto regions of Italy. Polenta can carry many different flavors and is a filling, nutritious dish. Suggested Use: White Polenta is coarsely ground White Cornmeal, used in Italian cooking. Season with herbs, spices, sautéed mushrooms, sun-dried tomatoes or garlic to make a delicious side dish or entree. Polenta can be sliced, baked or fried. Serve Polenta hot and topped with maple syrup for breakfast.
Ingredients: Whole Corn