I recently purchased a cookbook called "Bon Appetit Fast Easy Fresh" and since it is a 770 page book, it has provided me with lots of bedtime reading.
There are not many photos in the book, but the recipes will have you making shopping lists and planning your menu.

I watched my grandson today after school, came home by 6:15 and had this on the table by a few minutes after 7PM.

This is a vegetarian dish.
For you meat eaters, place thin slices of grilled Italian sausage on top with the tomatoes before baking.
This is Italian comfort food at it's best.

2 Tbsp. extra virgin OLIVE OIL
4 c. WATER
1 1/3 c. YELLOW CORNMEAL
1 1/4 tsp. SALT
1/2 c. slivered BASIL LEAVES, divided

2 c. halved CHERRY TOMATOES
2 cloves GARLIC, minced
4 ounces crumbled GORGONZOLA CHEESE
1 c. (packed) coarsely grated MOZZARELLA CHEESE, about 4 ounces

Preheat oven to 450 degrees. Brush a 12 inch ovenproof skillet with 1 Tbsp. olive oil.

Combine 4 cups of water, cornmeal, and salt in a heavy saucepan.
Bring to a boil over medium-high heat, whisking constantly.
Reduce heat to medium-low and cook until polenta is very thick and pulls away from the sides of the pan, whisking constantly for about 3 minutes.
Whisk in remaining 1 Tbsp. oil and 1/4c. basil.

Transfer polenta to prepared skillet.
Sprinkle with tomatoes and garlic, then Gorgonzola, mozzarella, and remaining 1/4 c. basil.
Bake until cheese topping is bubbling, about 15 minutes.

Let stand at least 5 minutes.
Cut into wedges and serve from the skillet.