Polenta: age-old culinary magic

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Preparation of Ticino polenta requires an element of culinary magic. The ground maize is cooked in a copper cauldron over an open fire, just as it was in the old days. The golden-yellow cornmeal bubbles for hours, even scorching a little at the bottom of the pot to get its full taste. The polenta is served up thick – and proves that the simplest food is the best.

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