Rice & Grains

We served the polenta with Braised Lamb Shanks with Tomato and Fennel (page 260), but it is equally delicious with chicken, veal, or pork, or as part of a vegetarian meal with a salad.

You can make the polenta through step 1 ahead of time; let cool, then cover and refrigerate.

You can make the dressing through step 2 a day ahead; refrigerate in an airtight container. Just before serving, stir in oranges, pine nuts, and parsley.

Water or stock can be substituted for any or all of the milk, but milk makes a creamier polenta.

Look for precooked polenta logs in the refrigerated section of your grocery store. If using fresh plum tomatoes, peel them by scoring an X in the bottom with a paring knife and plunging them into boiling water for several seconds; transfer to an ice-water bath, and let cool. Slip off and discard the peels and seeds.

This is an excellent accompaniment to meat or fish; it can also be served as an entrée.