The Wenatchee World

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The latest extended forecast from The Weather Channel

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Air Stagnation Advisory issued February 10 at 1:30PM PST until February 13 at 10:00AM PST by NWS

...AIR STAGNATION ADVISORY REMAINS IN EFFECT UNTIL 10 AM PST SATURDAY... * AIR QUALITY...LIGHT WINDS AND A TEMPERATURE INVERSION WILL HEIGHTEN THE POTENTIAL FOR ELEVATED POLLUTION LEVELS IN CENTRAL WASHINGTON AND NORTHEAST WASHINGTON TONIGHT THROUGH SATURDAY MORNING. WEAK WEATHER DISTURBANCES WILL PASS THROUGH THE AREA

Overnight

Lo32° Slight Chance Rain and Patchy Fog

Thursday

Hi39° Chance Rain and Patchy Fog then Rain

Thursday Night

Lo34° Rain

Friday

Hi44° Chance Rain then Slight Chance Showers

Friday Night

Lo33° Slight Chance Rain

Saturday

Hi47° Partly Sunny

Saturday Night

Lo35° Chance Rain

Sunday

Hi47° Chance Rain

Sunday Night

Lo38° Chance Rain

Washington's Birthday

Hi56° Partly Sunny

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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