Polenta

If you have leftover roast chicken or turkey, use it here and save a step. You'll need 3 cups of shredded meat.

Here is a rustic, comforting casserole that is very easy to prepare.

Tom Colicchio My grandmother used to make a polenta gratin. She layered it with a simple tomato sauce, and we'd have it as a side dish. I make it now with a mushroom Bolognese for a heartier dish that can be the center of the meal.

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.

Chinese broccoli (gai lan) is always sold flowering, though its buds are usually still closed.

This soufflé-like tart makes a nice lunch or light dinner with a salad of mixed baby greens.

Tamale pie, made with a cornmeal-mush crust, dates back to 1911. In this recipe, we use ready-made polenta packaged in a roll. The spicy beef filling takes advantage of the excellent bottled salsas and canned refried beans now crowding market shelves.

To complete this meatless supper, have Italian bread and mesclun salad with pine nuts. End the meal with any type of winter fruit tart from the bakery.