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While watching/listening to TV and doing other things as well, I
caught a reference to how some restaurants (for the sake of speed)
will make their polenta with semolina and will not say so unless the
chef is asked. Do not know/remember the name of the show.
It never occurred to me that I had to ask about the GF status of
POLENTA when dining out, but now I know better. Some of you may have
encountered this before but I was not aware of this possible
substitution.
Beware - Gerry
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