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Flash Flood Watch issued July 31 at 11:49PM PDT until August 01 at 11:00PM PDT by NWS

...FLASH FLOODING POSSIBLE ON RECENT BURN AREAS FRIDAY... .BRIEF DOWNPOURS FROM ISOLATED TO SCATTERED THUNDERSTORMS COULD PRODUCE FLASH FLOODING ACROSS AREAS THAT HAVE EXPERIENCED RECENT WILDFIRES. DEBRIS FLOWS AND RAPID RUNOFF WOULD BE A SIGNIFICANT THREAT IN THIS CASE. ...FLASH FLOOD WATCH REMAINS IN EFFECT FROM 11 AM PDT FRIDAY

Today

Hi98° Isolated Thunderstorms

Tonight

Lo72° Isolated Thunderstorms

Saturday

Hi97° Isolated Thunderstorms

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Lo71° Slight Chc Thunderstorms

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Hi98° Hot

Sunday Night

Lo73° Partly Cloudy

Monday

Hi99° Hot

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Lo72° Mostly Clear

Tuesday

Hi98° Hot

Tuesday Night

Lo70° Mostly Clear

Toppings with po-lenty of polenta potential

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In most cases, I’m a terribly traditional cook. If there is a longer, slower, more manual way to do something, almost invariably I will prefer it. But even I push tradition aside when I find an alternative that is not only easier but also tastes as good or better.

Which brings me to polenta, a dish that is about as traditional as Italian cooking gets (I know one terrific cook in the Piedmont who keeps a wood-burning stove in her very modern kitchen that is used only for its preparation). But 15 years ago, cookbook author Paula Wolfert called to say that she had found a terrific shortcut — in a cookbook by Michele Anna Jordan, who, it turns out, discovered it on the back of a bag of polenta.

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