More times than not you’ll find some sort of leftover soup in my refrigerator. And, despite stovetop polenta being exponentially better, there is usually one of those ubiquitous tubes of polenta in the pantry as well. If you’ve got those two components, and you have five minutes, you can get a dinner like this in the oven. It’s for those nights when an absolute minimum effort to get dinner on the table is where it’s at. I like to use lentil soups (this one works particularly well), but the general idea is incredibly flexible.