Polenta is not a dish suited to those who are impatient: cooking polenta on a low flame requires approximately two hours, while stirring the polenta frequently. Those who are patient enough to wait will be rewarded with a genuine dish that has a splendid golden colour, and is to be accompanied absolutely by various Ticino specialities, for example, Alpine cheeses, ‘mortadella’ (Bologna sausage), braised meat, stew and many other tasty side dishes. Polenta is also exquisite, however, if accompanied only with fresh milk: the simple taste of times gone by.
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