I LOVE making polenta cakes to switch up the usual evenings that include grits or rice. These couldn't be easier, because dare I admit I bought the tube of polenta from Trader Joes and sliced it into discs in a matter of seconds. From there I pan seared them in a little oil while simultaneously stewing tomatoes and spinach, separately. I topped it with some crispy bacon pieces and pecorino romano, a balsamic reduction, a smidge of truffle oil, and a basil leaf. It's so yummy with a glass or red wine, I could have it two or three times a week.