When i had it in Italy it tasted SOOOOOOOOOOOOOOO nice that I dream about it.
how do I make it without it turning into rubber yoga matting?
how much parmesan should i put in it?
The polenta I had in Italy had slighlty crusty edges and was soft & gooey in the middle.
Help!(aiuto per favore )
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Food/Recipes
please tell me the secrets of how to make REALLY GOOD polenta
18 replies
cremolafoam · 15/01/2007 16:56
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