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Come on in 'The Kitchn'
Failproof, one-stir rice cooker polenta: add corn meal and water to rice cooker (1 part by volume coarse stone ground meal to 4 parts water gives a medium firm polenta), salt to taste, run porridge cycle, open and stir briefly (you can also loosen the texture at this stage with a bit of water), run porridge cycle again. Keep warm until ready to serve.
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What no Veniero's? http://www.venierospastry.com/
It's a mystery to me how a bakery where everything else is borderline inedible makes such a great NY cheesecake.
I do not claim that this is "the best", just that you cannot award the title without having tried this one.