The other night, I threw this dish together: bay scallops sautéed with butter, garlic, onion, parsley, lemon juice, and dry vermouth. Almost like a scampi, but not quite. What to serve it with, I pondered, not feeling like pasta which would have been a no-brainer. I remembered I had a tube of polenta from Trader Joe’s in the pantry, so I sliced it up and pan-fried it. This ended up being a delicious and unlikely combination. The polenta remained crispy even when drenched in the broth-like sauce and the flavors and textures complimented each other extremely well. There was also bread, of course. Remember this next time you’re looking to change things up.