Polenta

Summer suppers don't get breezier or better than this.

Cooking the polenta covered allows condensation to build up, eliminating the need for constant stirring.

Layering and baking sautéed garlicky greens, beans, and Parmesan on top of make-ahead Parmesan Polenta creates a super fast, pantry-friendly weeknight dinner that’s sort of like a polenta pizza.

This highly riffable dinner salad features cubes of leftover polenta, tossed in Parmesan, and crisped in a skillet for croutons that are naturally gluten-free, delightfully crunchy on the outside, and warm and creamy on the inside.

Start by serving this big pot of polenta as a soft, creamy side dish when it is freshly made, then divide the rest into baking dishes to use later in the week as polenta croutons and polenta crust.

Butternut squash melts into the polenta as this creamy, make-ahead dish cooks, while chunks of Fontina create gooey pockets of cheese throughout.

Instant polenta, mushrooms, spinach and an egg get you a plate of comfort food for one in only 15 minutes.

Polenta is often used as a neutral carb canvas for a rich sauce or braised meat, but here the creamy ricotta-and-spinach-enriched polenta is the centerpiece, with a simple little tomato salad on top for freshness. An egg on top is great, but optional.

Just another attempt to sneak truffles into this cookbook one more time. The struggle is real.

Store-bought tubes of polenta are the ultimate appetizer shortcut: just slice and toast in the oven, top with wild mushrooms and Fontina, then bake until melty and irresistible.

This simple dish relies on my favorite tomato sauce and freshly cooked polenta made better than ever with a little added ricotta.

You'll love the crunch of the polenta, the richness of the Parmesan, and the touch of spice from the ground red peppers.

Mix chopped grilled scallions and jalapeño with fresh basil for a zesty, spicy, smoky sauce to spoon over charred lamb chops and store-bought polenta. Bonus: stir in a little yogurt and that sauce becomes a dressing for the accompanying salad.

This hearty vegetarian ragout—served on a bed of creamy polenta—gets a boost of rich flavor from umami-packed tomato and miso pastes.

Like any braised dish, this lamb shanks recipe is better when made one day ahead.

This easy slurry method takes polenta into weekday fare. And this recipe shows how to make a deeply flavored mushroom sauce with the simple addition of dried porcini. Both techniques are in my go-to repertoire.

Budino is what Italians ask for when they want pudding. Sub in any stone fruit for the plums.

If you love corn muffins and blueberry jam, you’ll love this seasonal dessert.

You can braise the duck on Saturday and crisp it Sunday, which pares down the day-of duties.

A touch of polenta in the batter gives this cake satisfying texture and an extra layer of nutty sweetness.

Editor's note: Ask your butcher to cut your whole duck into breast and leg parts for you. If you can't find amaranth, swap in another leafy green, like baby arugula or spinach.

These make-ahead packs are perfect for camping trips as well as quick and easy breakfasts on the go.