When you cook ground polenta in a cast-iron skillet, it thickens into a soft, dough-like base, ideal for a variety of toppings. In this flavorful recipe, you add on bright and fresh cherry tomatoes, mushrooms and feta. Then, under the broiler, the tomato skins burst, the mushrooms wilt and the cheese melts; the result is savory and tangy, with a deep-dish casserole feel. Toss a handful of arugula, or any other tender, leafy green you find at the market, on top for a pop of color and some texture.
Get the recipe: Polenta Bake with Tomato, Feta and Mushrooms