Polenta: It’s not just that soft, creamy stuff you eat all winter to stay alive. Rather than making yet another pasta dish, I often bake up a sheet of flavor-infused polenta — with fresh herbs, Parmesan rind, bacon or garlic — and use it as a substitute for noodles. This play on lasagna combines pungent blue cheese, pesto and savory caramelized onions for a creamy polenta casserole that needs nothing more than a simple salad beside it.

Learn the technique in the colorful, and creamy, video below: