Before cornmeal starred in polenta and rice became risotto, cornmeal was fried up as cornmeal mush and rice was eaten with beans. These were peasant dishes at their best. Now that we’re all tightening our belts (literally and figuratively), they’re all the more timely.
Here are two dishes born out of a lean pantry. Both require little more than carrots and onions and are perfect for adapting to what you have on hand and improvising at length.