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Polenta, which refers to any hulled and crushed grain, is both a specific type of corn and a creamy northern Italian dish. It is more consistent in particle size than grits, and is generally milled to a fine or medium-coarse texture. It's made from flint corn, which has a hard, starchy endosperm that offers more texture than softer dent corn. Polenta is usually made with yellow corn, which is what gives this ingredient its golden hue. Serve it as a creamy base alongside braised short ribs, chili, or Parmesan Pork, or even in the form of French fries. In the grocery store, you'll find instant, quick-cooking, and traditional polenta; as the labels indicate, the first two are speedier and require less hands-on cooking because they're par-cooked, whereas traditional polenta offers the best texture and flavor, as the corn slowly releases its starches and sweetness in about 45 minutes.
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