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Polenta - ideas?


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Once they're firmed up, your best bet is to saute or grill them. If the wedges are too thick, cut them in half first. You might like them with liver & onions, or fegato alla Veneziana, if you prefer.

 

As others have said, you can also build some kind of layered thing, sort of gnocchi alla Romana, with various sauces and fillings, and bake the whole business.

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