Polenta

"Every three months, I host a dinner party for the supper club I belong to," says Brianna P. Burks of Salt Lake City, Utah. "The last time it was my turn to cook I prepared an Italian dinner and set myself a new challenge: to make otherwise bland polenta into a truly delicious side dish. I found that Fontina adds creaminess and flavor, and thyme is just the right accent." Wonderful with steak, chicken or pork.

"Ever since I tried the polenta with mushrooms at Vinci in Chicago, I've made a point of stopping there when I'm in town," says Colby L. Crabtree of Lexington, Kentucky. "The dish is so popular that the management counts the orders. Every time they hit ten thousand, the guest who requested it gets a free trip to Italy. I’d be happy just to 'win' the recipe."

Saint André, a French triple-cream cheese, would also be nice here instead of Brie.

Here's a creamy, low-fat dish that rivals the homey goodness of mashed potatoes. Leftovers are great with scrambled eggs for brunch.

This easy side dish pairs perfectly with our Pork Chops with Coriander-Cumin Spice Rub .

Little polenta "tarts" are filled with tomatoes, pine nuts, and blue cheese, then popped into the oven until the cheese melts.

A beautiful, colorful and delicious appetizer. Open a bottle of Sangiovese with dinner.

This soft polenta is good topped with parmesan and fresh thyme and rosemary.

Begin this dish early in the day to allow the polenta to set.

Pureed squash adds wonderful color.

The ribs can be braised one day ahead and topped with the breadcrumb mixture shortly before serving. What to drink: Robust Pinot Noirs with firm acid (to cut the richness of this dish), such as French Burgundies from Volnay, and Oregon or California Pinots.

The polenta can be made a day ahead and reheated in the oven.