Polenta

So basically this stuff is just looser-set ugali, right? With yellow instead of white cornmeal?

It has the distinct advantage over pasta of not suffering from sogginess - if anything, spending the morning soaking in whatever sauce I've made renders it more appealing by lunchtime.

And what sauces! Some onion, some garlic, some vegetables (most recently, tomatoes, zucchini, and peas), lots of fresh basil, and some goat cheese or feta - I would probably find cardboard an appealing backdrop to anything so redolent of spring.