>Exposure, plain and simple. Scientists tell us that aversions fade away when we eat moderate doses of the hated foods at moderate intervals, especially if the food is complex and new to us. (Don't try this with allergies, but don't cheat either: few of us have genuine food allergies.) Exposure works by overcoming our innate neophobia, the omnivore's fear of new foods that balances the biological urge to explore for them. Did you know that babies who are breast-fed will later have less trouble with novel foods than those who are given formula? The variety of flavors that make their way into breast milk from the mother's diet prepares the infant for the culinary surprises that lie ahead. Most parents give up trying novel foods on their weanlings after two or three attempts and then complain to the pediatrician; this may be the most common cause of fussy eaters and finicky adults--of omnivores manqués. Most babies will accept nearly anything after eight or ten tries.
>>7244517 just looked this up >boiled cornmeal in Italian, French, and Swiss cuisine. It may be consumed hot as a porridge or allowed to cool and solidify into a loaf, which is then baked, fried, or grilled. what kind of fuckery is this?
>>7244517 >Not buying a small sausage-roll of Polenta >Not slicing it into small medallions >Not frying it in a little oil >Not letting it get crispy on the outside while it stays creamy and delicious on the inside >Not topping it with a little syrup when it's done
Go put peas on everything you disgusting pasty Britbong
>>7244564 Not op but I hate polenta just because you buy cornmeal for like a tenth of the cost and make your own easy peasy. You literally just add water and heat and then put the porridge in the fridge til it's cold
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