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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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