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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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