You know you’re supposed to be ditching refined flour and embracing whole grains, so why not make it easy on yourself and follow along with Ann Taylor Pittman, the James Beard Award–winning executive editor of Cooking Light? Her new cookbook is a treasure trove of whole and ancient grain preparations, from the familiar to the exotic. Take a peek into the wide world of these nutrient- and fiber-packed ingredients and turn over a healthy new leaf. 

As a standalone side dish, this creamy polenta has a hint of smokiness that makes it truly memorable. It can also serve as an excellent beginning to something more wonderful: I would serve braised short ribs or oxtail ragu over it, and then die of joy.

Reprinted with permission from Everyday Whole Grains