It is used to be accompanied with varied ingredients although meat usually abounds: sausages, deer meat, salami, sparrow and even some stir-fry to give to the bread while we eat.
Last year I crossed the Italian Alps from the foot of Mount Bianco until I reached the Matterhorn in a week of trekking. It was at the Champillon shelter where I dived the best polenta I tried in Italy.
Probably the heights and physical effort but the simplicity of a polenta with sausages and tomato sauce led me to the taste paradise!
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