Soft polenta with ragù and parmesan

Uses 3 cups of Sunday's ragù

Quick polenta is ready in 5 minutes. Spoon the ragù over the top and it's the coziest thing you'll eat all week.

25 min · serves 4

You need

• 3 cups ragù (from Sunday)
• 5 cups water
• 1 tsp kosher salt
• 1¼ cups quick-cooking polenta
• 3 tbsp unsalted butter
• 1 cup grated parmesan, plus more to serve
• 5 oz baby arugula
• 1 lemon
• 1 tbsp olive oil

How to make it

1. Warm the ragù in a small pot over medium-low heat with 2 tbsp water, covered, 8 to 10 minutes, stirring once or twice, until it bubbles at the edges.
2. Meanwhile bring the 5 cups water and the salt to a boil in a medium pot. Pour in the polenta in a thin, steady stream, whisking the whole time so no lumps form.
3. Turn the heat to low and switch to a wooden spoon. Stir 5 minutes (or as long as the package says), until it's thick and pulls away from the side of the pot. It will spit, so keep stirring.
4. Off the heat, beat in the butter and the parmesan. It should be loose enough to spread in the bowl; if it's stiff, stir in hot water a few tablespoons at a time.
5. Toss the arugula with the olive oil, a squeeze of lemon and a pinch of salt.
6. Spoon the polenta into shallow bowls, make a well in each, and fill it with ragù. More parmesan on top, arugula on the side.

Polenta firms up as it sits. Make it last, and loosen leftovers with hot water.