Slicing and frying store-bought polenta tubes gets you crisp-on-the-outside, creamy-on-the inside rounds. Sprinkling grated Parmesan on the outside gives them a salty, frico-like exterior. |
This summery lamb dinner gets finished with a zesty, smoky sauce made with scallions, jalapeño, and basil. A bit of that sauce mixed with yogurt becomes an instant dressing for the accompanying salad of greens and cherries. |
