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Polenta
Region: Friuli-Venezia Giulia
Difficulty:
Medium
Doses:
For 4 people
Introduction
Many scholars see in the Latin “puls”, made with water and various flours (spelt, millet), the direct ancestor of polenta. From the seventeenth century, with the spread of the cultivation of maize, also known as “navigated sorghum”, because it was brought from Spain on the ships of the Serenissima, the flour of this cereal supplanted all the others.
Preparing
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