Simple polenta makes a comforting side for Easter

This simple, slowly cooked polenta is perfect for the Easter table. It is gently seasoned with fresh herbs. And if our choices of herbs don't suit the rest of your menu, simply swap them for those that do.

Be sure not to use instant polenta for this recipe; you want coarse cornmeal. And if there are leftovers, simply pour them into a shallow dish, then refrigerate. The polenta will firm up and can easily be cut into slices. Those slices are delicious grilled (on a grill or in a grill pan), or can be topped with cheese and roasted or broiled.