"Dave" > ha scritto nel messaggio
ps.com...
.. One in particular is Polenta, having
> grown up Italian...
>
> Can anyone suggest another grain that I could cook up in a similar
> fashion? Suitably seasoned and served, maybe almost acceptable as a
> substitute? Qinoa? Millet? Teff? ???
>
> Dave

Before there was corn, there was polenta of wheat and chestnuts. Try
coarsely ground semolina or spelt or use chestnut flour.

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