Polenta

In this typical Northern Italian entrée, polenta is topped with a rich and meaty ragù. Begin preparing the dish one day before you plan to serve it.

A beautiful, colorful and delicious appetizer. Open a bottle of Sangiovese with dinner.

Begin this dish early in the day to allow the polenta to set.

If you have leftover roast chicken or turkey, use it here and save a step. You'll need 3 cups of shredded meat.

Chinese broccoli (gai lan) is always sold flowering, though its buds are usually still closed.

Serve roasted bell peppers and olives before this hearty entrée. Spoon sliced and sugared strawberries over ricotta cheesecake to complete the meal.

Tom Colicchio My grandmother used to make a polenta gratin. She layered it with a simple tomato sauce, and we'd have it as a side dish. I make it now with a mushroom Bolognese for a heartier dish that can be the center of the meal.

A staple of Milanese cuisine, polenta is delicious here teamed with tomatoes and spinach, two other ingredients typical of the Lombardy region. The combination of Parmesan and Gruyère cheeses adds richness to the dish. If you prefer, the eggs in the center can be replaced with more spinach. Simply sauté ten ounces of fresh spinach leaves in one tablespoon olive oil, then divide the spinach among the cups. Serve these with Dolcetto d'Alba, a mild red wine from the neighboring Piedmont region.

Pureed squash adds wonderful color.

Although traditional Italian polenta is simmered for nearly an hour, resulting in a very creamy consistency, for the following recipe we preferred the more rustic texture of this quickly cooked version.

Here is a rustic, comforting casserole that is very easy to prepare.

Saint André, a French triple-cream cheese, would also be nice here instead of Brie.

This soufflé-like tart makes a nice lunch or light dinner with a salad of mixed baby greens.

"The crisp little pieces of turkey skin called 'cracklings' were another annual Thanksgiving treat of mine. They reminded me of bacon, and I could never get enough. My buttermilk corn bread—which is sweet and savory, moist inside and crunchy outside—puts some real bacon into the feast." Start preparing this one day ahead.

This recipe originally accompanied Rib-Eye Steaks with Roasted Red Peppers a Balsamic Vinegar .