Sunday Brunch at home. Runny eggs with very yellow yolks, cooked in olive oil and salted with parmesan. Served over creamy polenta and asparagus. Hot coffee. Not pictured: fresh-squeezed grapefruit juice.

I am really into polenta right now, the soft and creamy variety. And I've found the world's easiest way to make it. Crumble the pre-made Organic Trader Joe's Polenta that comes in tubes into a pot with a bit of milk and a touch of butter. Whisk it over heat until the clumps break down into a smooth mass. Garnish with grated parmesan and cracked black pepper.

I'm sure someone's Italian grandma would slap me with a wooden spoon for doing it this way. But it's delicious and too easy not to pass on. And only 70 calories per serving of polenta (plus maybe 150 for the fats that make it luscious; worth it).