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The trick to making evenly textured polenta in the Durotherm is to whisk it well after it's cooked, then return it to a simmer before transferring it to its heat-retaining base. If you'd like a simpler cheesy polenta, omit the sausage, shallot, garlic and red pepper flakes.
tablespoon extra-virgin olive oil
pound bulk breakfast sausage, crumbled
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