It is sometimes served with pasta, polenta, or rice. It melts well, and can be used in risotto or on polenta. European influenced recipes included gazpacho, ropa vieja, polenta, and macaroni. Many types of porridge have their own names, such as polenta, grits and kasha. Coarse grinds make a firm, coarse polenta; finer grinds make a creamy, soft polenta. It may also be cooked like polenta and farofa. Frequently, the sausages are enjoyed with polenta. It is often served with pap (traditional South African porridge / polenta made from mielie-meal). For example, the Italian dish polenta, previously made from millet, later was made with maize. This flour is similar to the main ingredient of the Italian polenta. "Polenta", a maize-based dish, is common both in Emilia and Romagna. "Polenta", a maize-based dish, is common in both Emilia and Romagna. It can be served with polenta and red wine. It may have been an early form of roux or perhaps a type of polenta. Kyle Phillips suggested making it in a polenta maker or in a slow cooker.