Polenta

Freshly ground pepper makes all the difference in this simple recipe.

In this typical Northern Italian entrée, polenta is topped with a rich and meaty ragù. Begin preparing the dish one day before you plan to serve it.

"The crisp little pieces of turkey skin called 'cracklings' were another annual Thanksgiving treat of mine. They reminded me of bacon, and I could never get enough. My buttermilk corn bread—which is sweet and savory, moist inside and crunchy outside—puts some real bacon into the feast." Start preparing this one day ahead.

"We lived in New York for several months, long enough to learn to love the creamy polenta at Union Square Cafe," says Ross and Karen Martin of Pasadena, California. "If you can't get their recipe, we might need to fly across the country to have the dish again." This polenta gets its richness from being cooked in a milk-cream mixture instead of the usual water or broth.

Raw sugar can be found in the baking aisle.

Peperonata is a mixture of bell peppers, tomatoes and onion used in Italian cooking. Chef Joseph Simone of Tosca in Hingham, Massachusetts, suggests serving this quick adaptation of one of his meatless main dishes with a salad of baby greens, sliced fresh fennel and crumbled goat cheese in a simple vinaigrette. For dessert, have baked apples with cinnamon and vanilla ice cream. This recipe can be prepared in 45 minutes or less.

Serve roasted bell peppers and olives before this hearty entrée. Spoon sliced and sugared strawberries over ricotta cheesecake to complete the meal.

Regarded as peasant food for centuries, polenta achieved culinary stardom in the past few years, thanks to widespread exploration of all aspects of Italian gastronomy. Polenta can be enjoyed in its soft, creamy state right after being prepared; or it can be chilled in a loaf pan, sliced and cooked on a grill or griddle. Try this soft version with sausages. The coarse polenta specified is sometimes labeled "stone-ground corn grits."

Made with less water than is used for soft polenta, the firm polenta in this appetizer has a texture like that of dough. Make sure the work surface, rolling pin and cookie cutter are wet — otherwise, the polenta will stick.

We love Marcella Hazan's "no-stirring" method for polenta — the following recipe is based on the one in her book Essentials of Classic Italian Cooking. It does require some stirring, but not the constant attention of traditional methods. Active time: 15 min Start to finish: 1 hr

Originally made to accompany Black Bean and Sweet Potato Stew with Chillies and Polenta Triangles.

Can be prepared in 45 minutes or less.