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1 cup coarsely shredded Manchego or cheddar cheese (about 4 ounces)

Preheat the oven to 400°F. Brush an 8½-by-4½-by-2½-inch loaf pan with oil.

Heat 1 tablespoon oil in a large Dutch oven. When the oil is hot enough to sizzle a bit of onion, add the onion and cook over medium-low heat, stirring, until softened, about 3 minutes. Do not brown. Add 1½ cups water and bring to a boil.

Meanwhile, pour 1½ cups water into a bowl and gradually whisk in the cornmeal until blended. (This step helps to prevent lumps.)

Gradually stir the cornmeal mixture into the boiling water. Cook, stirring constantly, until the polenta begins to boil and pulls away from the sides of the pan, about 3 minutes. Cover the pot and let cook over very low heat, stirring occasionally, until very thick, 10 to 15 minutes.

Stir in ½ cup of the milk, the corn, Parmigiano-Reggiano, jalapeño and salt. Spoon half of the mixture into the prepared loaf pan. Sprinkle with half of the shredded cheese. Add the remaining polenta, dropping spoonfuls evenly over the shredded cheese. Spread with a spatula to smooth out the surface. Pour the remaining ½ cup milk on top and sprinkle with the remaining cheese.

Bake until the cheese is melted and the polenta is bubbly, about 30 minutes.

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Make a Meal

Serve with Quick Black Bean Chili ([>]; without the sweet potatoes) or, for a lighter meal, Roasted Asparagus with Warm Cherry Tomatoes and Black Olives ([>]).

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SKILLET-BAKED EGGS WITH BLISTERED CHERRY TOMATOES

Skillet-Baked Eggs with Blistered Cherry Tomatoes ([>])

Quick and easy, eggs nestled in a skillet of tomatoes that have been seared in a hot pan until their skins blister make an appealing main dish for lunch or supper. If you like, serve one egg for each person on a bed of steaming hot quinoa or bulgur, mashed potatoes, a thick slice of toasted whole-grain Italian bread or a mound of polenta. You can use almost any cheese on top, such as dry Jack, Comté, cheddar, Parmigiano-Reggiano, Italian fontina, Manchego or aged Gruyère.

Cook Time: 15 minutes

Serves: 2 to 4

2 tablespoons extra-virgin olive oil

2 pints cherry or grape tomatoes, stems removed

½ cup thin-slivered onion

1 garlic clove, grated

2 tablespoons finely chopped fresh basil, cilantro or dill

½ teaspoon coarse salt

Freshly ground black pepper

4 large eggs

¾ cup shredded cheese (see headnote)

Heat a large skillet until it is hot enough to sizzle and evaporate a drop of water. Add the oil and tilt the pan to coat. Add the tomatoes and cook over high heat, stirring, until blistered and softened, about 5 minutes. Add the onion and cook over medium heat, stirring, until the tomatoes are juicy, about 5 minutes. Add the garlic, basil, salt and a generous grinding of black pepper.

Break an egg into a small cup. Make an indentation in the sizzling tomatoes with a spoon and slip the egg into the indentation. Repeat with the remaining 3 eggs. Sprinkle the cheese on top. Cover and cook over medium-low heat until the eggs are set, about 5 minutes. Use a spatula or wide spoon to scoop out servings of eggs and tomatoes.

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Make a Meal

Serve with Broccoli with Olives, Orange Zest and Parsley ([>]), Twice-Cooked Broccoli Rabe with Red Pepper and Garlic Oil ([>]) or Broccolini with Sun-Dried Tomatoes and Pine Nuts ([>]; omit the cheese).

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ZUCCHINI AND RED ONION MINI OMELETS WITH ROMESCO SAUCE

A friend calls these delicate little open-faced omelets "egg babies." Technically, they're frittatas, and each cooks in a couple of minutes. Make a double batch of the versatile Romesco sauce and keep it on hand in the refrigerator to spread on toasted bread, roasted potatoes or hard-cooked eggs.

Cook Time: 10 minutes

Serves: 4

Romesco Sauce

½ cup coarsely chopped skin-on almonds

½ cup jarred piquillo peppers (see [>]) or roasted red pepper, drained, patted dry and chopped

4 tablespoons extra-virgin olive oil

1 tablespoon tomato paste

2 teaspoons sherry vinegar or red wine vinegar, or more to taste

½ teaspoon coarse salt

½ teaspoon smoked