In its entirety, this is a recipe that works and is really, really good. But it's also full of ideas you can parcel out as you see fit—namely, polenta doesn't have to be born out of dry goods. Fresh corn, cooked quickly, breaks down to a sweet soup in the food processor. Adapted slightly from Ottolenghi's <strong><a href="http://www.amazon.com/Plenty-Vibrant-Recipes-Londons-Ottolenghi/dp/1452101248?tag=food52-20">Plenty</a></strong> (Chronicle Books, 2011).

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