When Easy Does It by chef Christine Flynn landed in my hands, I was legitimately, instantly obsessed. The cover is so sharp, stylish and beautifully art-directed that it almost made me want to hop in a time machine and zhuzh up my own cookbook cover. Kidding...mostly, but truly, it’s a stunner, and the photography inside keeps that same energy going page after page.

It’s one of those cookbooks that immediately announces itself the second you see it, then somehow keeps exceeding expectations once you start flipping through.

And thankfully, what’s inside more than holds up its end of the bargain. Flynn has a true knack for recipes that feel smart and fresh without tipping over into fussy territory. If you ask me, this is a very special skill.

These are the kinds of dishes that make you want to cook right away, not someday when you have three uninterrupted hours and a fully stocked specialty pantry. They’re clever, genuinely approachable and packed with the sort of big, satisfying flavour that makes a cookbook earn permanent real estate in your kitchen. (And keep that cover front facing, obviously!)

That balance feels especially fitting coming from Flynn, whose cooking always seems to understand that home cooks want food that’s exciting, but also realistic enough to pull off on a busy weeknight.

This Pepperoni Pizza Polenta from Easy Does It is a perfect example for my aforementioned sentiment. Flynn notes that she created the dish for her kids, but loves it herself too, describing the polenta as “neither too thin nor too thick but just right” before it’s topped with all the familiar flavours of pepperoni pizza.

That pretty much says it all. It’s cozy, a little playful, wildly appealing and exactly the sort of recipe that makes you wonder why more of us haven’t been treating polenta like pizza night’s best supporting actor all along.

Pepperoni Pizza Polenta

5 cups hot water or broth

1/4 cup unsalted butter or olive oil

1 teaspoon salt, plus more to taste

1 1/4 cups medium-grind cornmeal

1/2 cup grated Parmesan or pecorino cheese

3/4 cup marinara sauce

1/2 cup sliced pepperoni

8 ounces burrata cheese

Fresh basil, for garnish

Basil oil, for drizzling (optional)

Preheat the oven to 500°F. In a large pot set over high heat, bring the hot water or broth together with the butter or olive oil and salt to a boil. While whisking, slowly stream in the cornmeal. Reduce the heat to low and cook, uncovered, stirring every few minutes, until the polenta is thickened and tender, about 30 minutes. Stir in the grated cheese and season with more salt if needed. The finished polenta should still be quite soft.

Spoon the polenta into a large cast-iron skillet and spread it out evenly. Top with the marinara, then scatter over the pepperoni. Bake until the sauce is bubbling and the pepperoni is heated through, about 3 to 4 minutes. Tear the burrata over top, then return the skillet to the oven for another 1 to 2 minutes, just until the cheese softens and melts slightly.

Finish with fresh basil and a drizzle of basil oil, if using. Serve warm, spooned into bowls.