I love those convenient tubes of polenta that you simply slice into rounds, bake and serve beneath a hearty sauce in place of the standard pasta. It's the perfect alternative if you're gluten-intolerant since it's made with corn instead of wheat. I like the creaminess, too.
On the Menu:
Mediterrannean Kale with Cannelini Beans and Sundried Tomato Marinara on Baked Polenta