Ground polenta—aka corn grits—is an underutilized secret weapon for busy cooks. Long a staple in southern Italy and the American South, it's cheap and wildly versatile, and the uncooked version will keep in the pantry or refrigerator in an airtight container for up to a year. In this flavorful recipe from Georgina Fuggle's Take One Pot, you cook the grain until it thickens into a soft cake, and then top it with thinly sliced mushrooms, cherry tomatoes and crumbled feta. Under the broiler, the tomato skins burst, the mushroom wilts and the cheese melts; the results are savory and tangy.
Get the recipe: Polenta Bake with Tomato, Feta and Mushrooms