Supper number one features easy homemade meatballs, gently simmered in your favorite marinara sauce, then spooned over a mound of golden cheddar polenta.
Instant cornmeal polenta is the secret- mix in a little to bind the meatballs, then cook up a batch with cheddar and baby spinach (in three minutes!) to serve instead of the usual pasta. (See recipe for substituting regular polenta.)
Take the extra meatballs in a Southwesterly direction for supper number two. Buy an already-baked whole wheat pizza crust (or roll out a pound of purchased whole-wheat pizza dough no need to pre-bake).
Spread on more marinara sauce accented with chili powder and cumin. Add quick-roasted onions and peppers, sliced meatballs, frozen corn and flavorful Cabot cheddar. Its a great change from the usual pizza, and perfect with a simple salad of more baby spinach dressed with olive oil and lemon.