Polenta is one of life’s pleasures. The instant stuff is great, but slow-cook maize meal is even better, with a much deeper flavour, though it does take at least 45 minutes’ cooking to soften sufficiently. Whichever type you use, it’s well worth making extra for later in the week. For your first meal, serve wet polenta or polenta mash, which I find more comforting even than mashed potato; it can be used in much the same way, too, as a side dish, especially with a stew.

To make wet polenta, bring 1.2 litres salted water or stock to a boil in a thick-bottomed saucepan. Pour in 110g slow-cook polenta in a steady stream, whisking as you go, and keep stirring until the polenta turns creamy.

Drop in a 50g piece of parmesan rind, cover the pot with a damp tea towel (safely tucked away from any flames), pop on the lid and leave on a very low heat for 50-60 minutes. The polenta is ready when it comes away from the sides of the pan (if it’s a bit too thick, whisk in extra boiling water).

Serve hot or pour on to a wooden board to set, cool, then cut into wedges. These will keep in the fridge for five days and can be eaten cold, to dip into aïoli or pesto, say, chargrilled or, my favourite, baked into fries with parmesan grated on top.

Baked polenta fries

Polenta is an interesting alternative to potatoes and rice, and it keeps very well in the fridge for up to five days. Wet polenta mash is really satisfying served with stews, but it is also delicious in many different ways after it has set. These fries are one of my favourite ways to serve it: they are gooey, rich and comforting, especially when topped with grated parmesan.

Cooked and set polenta

Olive oil

Polenta meal, to dust

Parmesan to serve, optional

Heat the oven to 230C (210C)/450F/gas 8. Cut the cooked polenta into thick fries about 8cm long x 2cm wide, then brush with olive oil and dust with polenta meal. Lay the fries on an oven tray and bake for 30 minutes, or until crisp. Serve hot with a grating of parmesan.