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When I bake it for flavor and so the dough doesn't stick. But I don't have cornmeal, can I use flax meal? I've never heard of it and I haven noo idea what I'm doing :)
forget boiling and stirring and slaving....
put a cup of polenta (not too fine) in a saute pan with some salt and butter... add between 3 and 6 cups of water (depending on the texture you want)...
Is there any difference between dry "polenta" and yellow corn meal? Are the cooking directions the same? Thanks.
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