Rukmini Iyer’s quick and easy recipe for cheesy polenta with tomatoes, butter beans and pesto | Quick and easy

Enjoy this 30-minute cheesy polenta for dinner, then chill the excess polenta and get an even quicker meal the next day

I love polenta, but very often forget about it in favour of pasta or rice. However, for those transitional spring evenings, it’s perfect comfort food: warm, filling, and cooks in under two minutes when you buy quick-cook. But the very best thing about making a pan of polenta is that with barely any extra effort, it’ll give you the basis for a meal the next day. Try pouring half of it into a tray – studded with olives, or with extra cheddar stirred through, perhaps – and chill overnight. The next day, cut it into squares, chips, or even star shapes, and fry until crisp – a cook once, eat twice win.