Side

A copper gratin dish or cast-iron skillet is ideal for roasting potatoes, but a rimmed baking sheet works equally well. To ensure the potatoes cook evenly, slice larger ones in half lengthwise and leave smaller ones whole.

Because the potatoes are cooked and served whole, be sure to select those that are similar in size to ensure they cook evenly.

A Japanese or French mandoline is great for slicing vegetables uniformly—anywhere from very thin to thick—and takes much less time than slicing by hand with a knife.

We served the polenta with Braised Lamb Shanks with Tomato and Fennel (page 260), but it is equally delicious with chicken, veal, or pork, or as part of a vegetarian meal with a salad.

For a less formal but equally appealing presentation, you can spoon rather than pipe the filling into the shells.

You can make the polenta through step 1 ahead of time; let cool, then cover and refrigerate.

You can make the dressing through step 2 a day ahead; refrigerate in an airtight container. Just before serving, stir in oranges, pine nuts, and parsley.

Using a mandoline to slice the potatoes is quick and easy. You can do so up to four hours ahead; to prevent browning, place matchsticks in a bowl of cold water in the refrigerator until ready to use, then pat them dry with paper towels.

This recipe can be made a day ahead and refrigerated; reheat before serving.

This recipe can be made a day ahead and refrigerated; reheat before serving.