Cooking polenta the traditional way will lock you down for the better part of an hour, standing and stirring and pawing at the film on the bottom of the pot, trying to keep it from scorching and adhering there forever. This simple make-ahead method shaves of at least 2/3 of the active cooking time, so that you can get creamy, no-sacrifice polenta on the table on a weeknight in 15 minutes. Adapted slightly from <a href="http://www.amazon.com/Simply-Ancient-Grains-Flavorful-Recipes/dp/1607745887/?tag=food52=20"><strong>Simply Ancient Grains</strong></a>.

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