the addition of bright greens to keep it virtuous and lemon juice to keep it bright. Topped with a fried egg, you have a simple supper. I enjoyed it even more as a savory breakfast the day after. It thickened slightly overnight, and a small bowl of this luxe porridge kept me warm and full all morning long. Buying recommendations: Look for "stone-ground whole corn" in order to find cornmeal made from the entire kernel and minimally processed. I find this type of cornmeal in the bulk food section at Whole Foods and also in the grocery aisle with specialty flour and grains. Make ahead: The soup cooks in 8 to 12 minutes, so it is a fast supper. For breakfast, making it the night before allows the grain to soak up more liquid and thicken into a porridge. Variations: Polenta is a foundation that can support a variety of flavors. Different herbs or greens can be substituted for garlic and chard. Other cheeses, as long as they aren't too mild, also can be used. This soup would be delicious with spinach and sharp white cheddar. You may also replace the butter with additional olive oil. Using leftovers/storage: Soup may be stored in the fridge for up to two days. It will thicken up - eat as is or whisk in additional broth before reheating. This recipe is adapted from "Power Foods" by the editors of "Whole Living Magazine." Add broth and increase heat to medium-high. Bring to a boil