Cooking polenta is easier than you think. This 20-minute bowl of a comfort is proof.

Polenta could be the easiest thing you didn't know you could make! If you have ever stirred a pot of grits or watched somebody cook Cream of Wheat, you'll recognize the method in this simple recipe: Heat liquid, stir in a medium-grind cornmeal to form a porridge, then add more flavor.

The end result should be just fluid enough to pour, and that's when you should top it with something luscious and juicy - like the roasted tomatoes, fragrant shreds of basil and nutty-salty Parmigiano-Reggiano we're using. A sprinkling of crushed red pepper flakes and drizzle of extra-virgin olive oil completes the set for sunny, creamy comfort food.

Polenta purists who prefer to highlight the flavor of the cornmeal itself will use water instead of the combination of broth and half-and-half called for here. You could do that too and cut back on calories. But we liked the consistency and flavor achieved with these pantry ingredients.

If you have leftover polenta, you will notice that it thickens to a fairly firm state as it cools. This is the DIY version of those tube rolls of polenta you see on supermarket shelves, and it will give you more ways to enjoy polenta: Cut it into squares and bake them, like Roman-style gnocchi, or brush them with oil and grill them on the stove top or outdoor grill. Cut them in planks and build a layered casserole. It's polenta power.