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Bon Appétit does it again with recipes that fit a busy life

By Kim Davaz

I can’t tell you how often I’ve eaten something delicious at a friend’s house and have been told, “It’s from Bon Appétit.”

That’s understandable. Several of my family’s favorite recipes have come from Bon Appétit magazine, too, including the best chocolate chip pie, a cheesy pasta with an uncooked tomato sauce, and a spicy hot sauce known in the family as Chicken Sauce. I don’t even remember what it was called originally, but it got its name because we serve it mostly with chicken (though it has made appearances with salmon, shrimp, fried tofu squares and baked potato wedges as well.)

A relative has recently remodeled her kitchen, which sent me on a search for a cookbook that would suit a busy single mother and an old-enough-to-learn-to-cook daughter, both of whom appreciate good food.

“Bon Appétit Fast Easy Fresh Cookbook: 1,100 Quick Dishes For Every Night Cooking” looks to be exactly what they need. Barbara Fairchild, editor-in-chief of Bon Appétit magazine, writes in the introduction that the cookbook was inspired by the magazine’s very popular column, Fast Easy Fresh. Delicious is implied.

The recipes are simple enough for weekday meals with plenty of time for conversation during preparation, perfect for a novice cook and her mom. Simple, fast, easy and fresh also mean delicious and with enough pizzazz for a company meal. Taste won’t be compromised for speed: Bon Appétit wouldn’t have it any other way.

There are four sections of color photos in “Fast Easy Fresh.” It would have been nice for the page numbers to have been included with the name of the recipe on the photos, though you’ll be able to find them easily in the cross-referenced index.

The index also has a section listing recipe contributors, plus it shows recipes by serving size, from single-serving drinks up to recipes for baked goods serving 24.

I have hopes of a delicious meal cooked by mother and daughter from “Fast Easy Fresh” on my next visit.

The first recipe in the chapter on “Grains” is for Polenta With Green Chilies And Cheese. In my mind, it’s really a Southwestern take on cheese grits, fancying them up with some chilies and cilantro. A color photo of the dish is in the third section of photos, facing a photo of those ribs with sweet and spicy chipotle glaze. The dishes would be great served together, though the recipe suggests serving the polenta with lime-grilled chicken or carne asada. Keep it in mind as a vegetarian entree.

Polenta With Green Chilies and Cheese

• 2 cups whole milk
• 1 cup water
• ¾ cup yellow cornmeal
• 3 garlic cloves, minced
• 1 teaspoon salt
• ½ cup freshly grated Parmesan cheese
• 1 can (7 ounces) whole green chilies, drained, divided
• ½ cup frozen corn kernels, thawed, divided
• 2/3 cup fresh cilantro, divided
• 2 cups (packed) coarsely grated Monterey Jack cheese (about 8 ounces), divided
• ½ cup heavy whipping cream, divided

Butter an 8-by-8-by-2-inch glass baking dish. Combine first 5 ingredients in a heavy medium saucepan. Bring to simmer over medium heat, whisking constantly. Cook until polenta is tender and thickens, stirring often, about 12 minutes. Season to taste with salt and pepper. Stir in Parmesan.

Pour half of polenta into prepared dish. Cover with half of chilies and half of corn. Sprinkle with half of cilantro and 1 cup Monterey Jack cheese. Drizzle with ¼ cup cream. Spoon remaining polenta evenly over. Top with remaining chilies, corn, cilantro and cheese. Pour remaining ¼ cup cream over.

Do ahead: Can be made 1 day ahead. Cover and chill.

Preheat oven to 400 degrees. Bake polenta uncovered until heated through, puffed and golden brown, about 25 minutes (30 minutes if chilled).

Kim Davaz writes a biweekly cookbook review column for The Register-Guard.

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