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2 garlic cloves, minced or pressed

2 tablespoons olive oil

½ teaspoon salt

1 teaspoon dried oregano

2 tablespoons balsamic vinegar

To make the polenta: In a saucepan, bring the water, milk, and salt to a boil. Add the cornmeal in a slow, steady stream while whisking. Simmer for about 5 minutes, stirring occasionally, until the polenta is thick.

Meanwhile, prepare the topping: Cut the tomatoes into wedges. In a saucepan on medium-low heat, cook the garlic in the oil for a minute. Add the tomatoes, salt, oregano, and vinegar and simmer for about 5 minutes, just until hot.

When the polenta is thick, reduce the heat to low and stir in the cheese until melted and smooth. Fold in the spinach, a couple of handfuls at a time, until just wilted.

Serve the polenta hot, topped with the tomatoes and more cheese if you wish.

mexican polenta-stuffed peppers

SERVES 4 TO 6

TIME: 45 MINUTES

5 large bell peppers (green, red, yellow, orange, or a combination)

1½ tablespoons olive oil

sprinkling of salt

POLENTA

4 cups water

½ teaspoon salt

¼ teaspoon red pepper flakes (optional)

1 cup polenta cornmeal

1½ cups corn kernels

1 tablespoon olive oil or butter

1½ cups grated sharp Cheddar cheese

½ cup chopped Spanish olives

SALSA

1 16-ounce jar of your favorite salsa

1 15-ounce can of black beans, drained

¼ cup chopped cilantro (optional)

Preheat the oven to 450°. Cut the peppers in half lengthwise and remove the seeds, but leave the stem ends on so the peppers will hold their shape. Brush the pepper halves with oil, inside and out, and sprinkle lightly with salt. Place cut-side up on an oiled baking sheet and roast in the oven until tender but still holding their shape, about 15 minutes.

While the peppers roast, in a heavy saucepan, bring the water, salt, and red pepper flakes to a boil. Add the polenta in a slow, steady stream while whisking. Cook on medium heat, stirring often, until thickened. Stir in the corn, oil or butter, 1 cup of the cheese, and the olives. Remove from the heat.

Fill the roasted pepper halves with the polenta mixture. Sprinkle the tops with the remaining cheese and return to the oven for 5 to 10 minutes, until the cheese is melted. Meanwhile, combine the salsa, black beans, and cilantro in a saucepan and bring to a simmer.

To serve, spoon some of the black bean salsa on each dinner plate and place one or two pepper halves on top.

serving & menu ideas

This is a complete, filling dinner that needs no accompaniment, although a green salad with Caesar Dressing is always nice. For that matter, Peanut Butter Chocolate Sauce on vanilla ice cream is always nice, too.

green fried rice

Any rice is fine for this dish, but Lemongrass Rice makes it particularly flavorful. We especially like this technique for cooking eggs for fried rice.

SERVES 4

TIME: 30 MINUTES

3 tablespoons vegetable oil

1 teaspoon Chinese chili paste (optional)

1 teaspoon salt

2 garlic cloves, minced

4 eggs, beaten

4 or 5 stalks bok choy, chopped into bite-sized pieces (about 4 cups)

1 bunch scallions, chopped

4 cups rinsed and drained baby spinach (3 or 4 ounces)

1 cup fresh or frozen corn kernels

2 cups cooked rice

1 tablespoon soy sauce

Before you begin to stir-fry, have everything prepped and close at hand: Cook rice if you don’t have leftovers, chop the vegetables, and beat the eggs.

In a large wok (or you could use a skillet) on medium-high heat, warm half of the oil, chili paste, salt, and garlic. Sizzle for a few seconds, mashing the chili paste into the oil. Pour the eggs into the hot oil and cook, scraping the cooked egg toward the center and tilting the pan so the liquid egg spreads and cooks. Cut into bite-sized pieces and transfer to a bowl.

Wipe out the pan and heat the remaining oil, chili paste, salt, and garlic. Add the bok choy and stir-fry for a minute. Add the scallions and spinach and stir-fry until the spinach is just wilted. Add