As a dago that has been eating polenta, cooked on an outdoor, wood fired, oven, covered with a marinara sauce, including pepperoni, sausage, olives {both ripe and green}, mushrooms, garlic, onions and anchovies, I like the little salty fish.
This was our version of pizza, before we ever heard the term pizza.
This way of cooking polenta {and many other kinds of food} was common on farms that had outdoor wood fired ovens, and they were used year round, even in the winter.
Those old time Italians didn't let the weather stop them...hey they were still using an out house well into the early 50s.
Any one that lives in a cold climate, knows the sheer joy of an out house in below freezing temps.
Nobody was using their Iphone playing a game in those out houses.
“As a dago that has been eating polenta, cooked on an outdoor, wood fired, oven,”
What’s your take on grits?
“Any one that lives in a cold climate, knows the sheer joy of an out house in below freezing temps.”
I’d rather use a freezing outhouse than a hot, steamy, bug filled outhouse.