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coarse polenta; finer grinds make a soft, creamy polenta. Polenta is a staple of both northern and, to a lesser extent, central Italian, Swiss Italian, southern French, Croatian, Slovenian, Serbian, Romanian and, due to Italian migrants, Brazilian, Uruguayan, and Argentinian cuisines. It is often mistaken for the Slovene-Croatian food named zganci. Its consumption was traditionally associated with lower classes, as in times past cornmeal mush was an essential food in

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