My husband, Sergio, grew up in the small northern Italian city of Reggio Emilia. His family had the custom of eating polenta every time it snowed. All were happy on polenta days, not only because his mother made this peasant food taste like a feast for kings, but also because the lengthy cooking time (40-plus minutes) provided extra heat in the house. He tells the story of his blind grandmother, who lived with them, who knew when it was snowing by how warm she felt sitting in her chair in the kitchen. Polenta is as versatile as pasta or rice. Here I have added some buckwheat flour to lower this form of corn???s moderately high GI value. You can top with sausage or ragu, cheese or any combination of vegetables and herbs. Pick your favorite flavors and pile them on top of some steaming polenta. My guess is you won???t want to wait for the snow to return to try it again!