Olives, garlic, herbs, tomato, and wine come together in this short rib dish, a nod to the warm and sunny flavors of Provence. A shower of freshly grated orange zest at the finale brightens the rich braised beef with a citrus zing. This recipe makes a deeply...

The cake gets its crumbly texture from ground almonds and polenta, while the orange zest and orange-flower water lend citrus and floral notes.

Braised dishes are often served with a creamy side like mashed potatoes, polenta, or grits. Black beans offer an earthy change of pace.

Polenta makes a supercrisp coating for panfried chicken breasts. Here, it’s crowned with wilted escarole and dressed with a bright and briny sauce.

These polenta “fries” are golden and crisp, a fine contrast to the creamy interior.

Oltranti gives this dish a velvety finish with Franklin’s Teleme, a soft, tangy cheese made in Northern California.

“Grits love salt,” says Peacock, and his creamy-white grits demonstrate that it’s not saltiness he’s after, just perfectly balanced seasoning.

The broiled disks of polenta bring to mind an extra-delicious version of johnnycakes, topped with a hearty, savory ragout that’s ready before you know it.

When polenta is cooked properly, each grain of cornmeal slowly absorbs the liquid until it swells, becoming tender and seeming to disappear within the whole.