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Stir ½ cup of the half-and-half, 2 tablespoons of the Parmigiano-Reggiano and the salt into the polenta. Spoon half of the mixture into the baking dish. Spread with half of the shredded cheese. Add the remaining polenta, dropping spoonfuls evenly over the cheese. Spread evenly with a spatula. Sprinkle with the remaining shredded cheese. Top with the remaining ½ cup half-and-half and sprinkle with the remaining 2 tablespoons Parmigiano-Reggiano.

Bake until the cheese is melted and the polenta is bubbly, about 20 minutes. Serve.

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Make a Meal

Serve with the same toppings as for Easy Stovetop Polenta ([>]), or try it with Summer Stew of Zucchini, Tomatoes, Corn and Basil ([>]) or Stewed Red Bell Peppers and Tomatoes ([>]).

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THREE-MUSHROOM RAGU WITH STOVETOP POLENTA

Three-Mushroom Ragu with Stovetop Polenta ([>])

In this savory ragu, deeply flavored porcini broth and red wine give rich, full flavor. Try it with the different varieties of mushrooms in your produce section.

Cook Time: 40 minutes

Serves: 6

Easy Stovetop Polenta ([>])

¾ ounce dried porcini mushrooms (about 1 cup)

¼ cup extra-virgin olive oil

½ cup chopped shallots (2–3 large)

8 ounces cremini mushrooms, coarsely chopped (about 3½ cups)

6 ounces shiitake mushrooms, stems discarded, coarsely chopped (about 3 cups)

¼ cup finely chopped fresh Italian parsley

1 tablespoon chopped fresh thyme

2 garlic cloves, grated

1 cup dry red wine

2 cans (28 ounces each) Italian plum tomatoes with juice, pureed in a food processor or through a food mill

1 bay leaf

Coarse salt and freshly ground black pepper

Make the polenta.

Meanwhile, combine the dried porcini and 1½ cups water in a small saucepan and bring to a boil. Remove from the heat and let stand, covered, for 15 to 20 minutes, or until the porcini are softened. Set a fine-mesh strainer over a bowl and strain the mushrooms, reserving the porcini water. Make sure there isn't any grit in the bottom of the bowl. If there is, ladle out and reserve the clear broth and discard the grit. Chop the porcini and add to the reserved porcini broth.

While the polenta is cooking and the mushrooms are soaking, heat the oil in a Dutch oven over medium heat. When it is hot enough to sizzle a piece of shallot, add the shallots and cook until tender, about 5 minutes. Add the cremini and shiitake mushrooms and cook, stirring, over medium-low heat until golden and tender, 8 to 10 minutes. Stir in the parsley, thyme and garlic and cook, stirring, over low heat for 1 minute. Add the wine and bring to a boil. Cook over medium-high heat, stirring occasionally, until reduced by half, about 5 minutes.

Add the pureed tomatoes, bay leaf, porcini mushrooms and their broth, 1 teaspoon salt and a generous grinding of black pepper and bring to a boil. Cook, uncovered, over medium heat until the sauce is thickened, 20 to 25 minutes. Taste and add more salt and pepper, if needed. Keep the ragu warm over low heat until ready to serve.

To serve, spoon a pool of ragu into shallow bowls. Top with a spoonful of the polenta and more ragu.

Vegan Variation

Omit the optional Parmigiano-Reggiano from the polenta, or serve the ragu over farro, rice, Israeli couscous, quinoa or other grains.

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Make a Meal

Serve with Twice-Cooked Broccoli Rabe with Red Pepper and Garlic Oil ([>]).

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DOUBLE-CORN AND JALAPEÑO POLENTA GRATIN

Soft, belly-warming and tasty, this polenta gratin gets high marks from a discerning taster: my husband. Think of it as a puffy corn casserole. Refrigerate any leftovers, then cut them into thick slices and reheat them on an oiled baking sheet for breakfast.

Cook Time: 45 minutes

Serves: 6 to 8

Extra-virgin olive oil

¼ cup finely chopped onion

1 cup yellow cornmeal

1 cup whole milk or half-and-half

1 cup fresh corn kernels (from 2 ears) or thawed frozen corn

2 tablespoons grated Parmigiano-Reggiano

1 tablespoon finely chopped seeded jalapeño or serrano pepper, or more to taste

1 teaspoon