Cornmeal

Can be prepared in 45 minutes or less.

We used veal in the following recipe; however, turkey cutlets (slices of raw turkey breast) would also be delicious and have about half the fat grams. When the veal or turkey is pounded, the cutlets may tear. The holes can be sealed with wooden toothpicks, and as soon as the roulades are baked, the holes with close. We suggest cooking the potatoes before the roulades, as they require a higher oven temperature. If desired, the potatoes may then be warmed up in the oven as the roulades finish baking.

Can be prepared in 45 minutes or less. Makes use of the microwave oven.

Sour cream can be substituted for the mascarpone, but the polenta won't be as rich.

This recipe originally accompanied Lemon-Sage Cornish Game Hens with Tomato-Porcini Sauce. If you can get it, use stone-ground cornmeal; it's grainier than regular cornmeal and gives the dish a slightly crackly texture.

Active time: 30 min Start to finish: 30 min

Begin this dish early in the day to allow the polenta to set.

Put the dressing in the oven as soon as the turkey comes out to rest before it's carved.

I first created this recipe at Routh Street Cafe in 1984. I've since had it on menus at five different restaurants in some form or another. It's also delicious when spread with a mixture of one part jalapeño jelly and three parts cream cheese whipped together. It's also best served warm.

The chef bakes individual tarts in small cast-iron pans, but he suggests that the home cook make one large tart. He serves each tart with a scoop of his own vanilla-bean ice cream and a "barber pole" of dark and white chocolates.

You can make this tender corn bread a day ahead.