My friend Silvia, renowned for her ossobuco skills, has quit
making traditional polenta having discovered that the
microwave method yields just as good results in no time flat.

Also: leftover polenta does fry well and pairs with all sorts
of liquidy things, sweet and savory. One of the most
memorable breakfasts I've ever eaten was at the Benn
Conger Inn, where unsatisfied with the regular breakfast
offerings I was given some slabs of fried polenta soaked
in venison ragu.