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[quote=Anonymous]It's corn. Very easy to work into a recipe, you can serve it as a side, or add a meat and vegetables to it as an almost risotto dish. I find it is best when well-seasoned, although I try not to use too much salt (and prefer spicy, so I use various chili seasonings.) It took me a few times to figure out, but I cut it into smaller pieces, use a little milk to think it out, and cook in a calphalon skillet being sure to stir often. Usually use a little butter on the bottom to keep from sticking. It's not an every day thing, but it's a great change of pace starch.[/quote]
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