5 of Our Easiest Casseroles Ever

Ground polenta—aka corn grits—is an underutilized secret weapon for busy cooks. Long a staple in Italy and the American South, it's cheap and versatile, and the uncooked version will keep in a cupboard, or refrigerator, in an airtight container for up to a year. In this flavorful recipe, you cook the grain until it thickens into a soft cake, then top it with mushrooms, cherry tomatoes and feta. Under the broiler, the tomato skins burst, the mushrooms wilt and the cheese melts; the result is savory and tangy.

Get the recipe: Polenta Bake with Tomato, Feta and Mushrooms