This week, Food editor Russ Parsons is all about polenta gratins. Easy polenta gratins, that is:
"Can there be anything better on a chilly night than a big bowl of polenta topped with a ragù with sausage and short ribs? Well, yes, actually. Lately I've been trying a new twist on polenta. Instead of making it in a pot, I use a gratin dish and then, once the polenta is cooked, I strew over some toppings and return it to the oven for one last bake.