[cbloom]

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If and when I start making polenta every day and turning my studio apartment into a restaurant, that's probably what I'll do as well. But for now, cooking mostly for myself and wanting to play with food and presentation, I'm fine making grilled polenta for the sake of grilled polenta.

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Chill dude I'm not trying to rag, I agree it's awesome to just do different things to try it out. I'm just letting people know about the practicality of doing it as a regular thing. I make big batches of polenta regularly.