Stews and Braises

• Almost any hearty stew made with pork, veal or beef can be served atop creamy polenta. A traditional meat sauce served over polenta in Italy features onion, celery, carrots and ground veal simmered with Chianti and tomato paste. Braised chicken with a tomato-based sauce is another option. Be creative -- you don't have to stick to Italian flavors. Creamy polenta has a mild flavor that would also soak up the flavors of your grandmother's hearty beef stew recipe or a Cajun shrimp dish.

Mushrooms

• Mushrooms have a meaty texture and flavor, making them an ideal foil for the comforting creaminess of polenta porridge. Make a fricassee of wild mushrooms by sauteing shallots in olive oil; adding a variety of mushrooms, including porcini, shiitakes and chanterelles; and finishing with some chicken stock. When the mushrooms are tender, serve over the polenta and finish with a fine shaving of truffles or a slight drizzle of truffle oil and minced chives. For vegetarians, a mix of wild mushrooms braised in a tomato base could replace a meat stew topping for creamy polenta.

Breakfast

• Television chef and New York-based restaurateur Lidia Bastianich told "Saveur" magazine that polenta fits every meal. For an alternative to oatmeal or other hot cereals, top creamy polenta with sugar and milk. Add fresh blueberries and slivered almonds, or another combination of fruit and nuts, to make the polenta an elegant morning start.

Tips

• Creamy polenta has the reputation of being labor-intensive. You do need to stir it constantly as the water boils to prevent a crust from forming on the bottom of the pan. Purists scoff at instant polenta -- they insist you use regular cornmeal, or for true authenticity, cornmeal imported from Italy. Choose between yellow and white cornmeal, which has a more delicate flavor. Cornmeal also comes in coarse and fine grind -- the one you choose depends on your personal preference. A coarse grind will have a grittier texture, even when cooked thoroughly. To intensify the flavor of your polenta, finish it with butter, cream or cheese before topping it with your stew, braise or berries.