Anyone looking to put a great-tasting meal on the table quickly should consider this:

Butter and garlic.

Or this:

Olive oil and garlic.

From sauteed vegetables to sauteed meat and even, yes, escargots, warming freshly minced garlic in oil or butter is the two-ingredient way to make food more tempting.

Timing is everything. If you are using minced garlic, you'll need to be stirring it with other ingredients (like the shrimp in the recipe that follows, or strips of chicken) to keep it from burning. If you want to season a pork chop, cook one side of the chop in the fat, flip it, then add garlic to the pan.

Although fresh garlic has a somewhat extended shelf life, it will sprout or shrivel over time.

You can stick the bulb right in the freezer and pluck off cloves as you need them. They'll be soft and a little mushy, but will work for a saute or salad dressing. Or roast extra garlic and keep the puree refrigerated for several weeks.

GARLIC SHRIMP

1 1/2 pounds medium-size or larger shrimp 3 large cloves garlic 3 tablespoons butter 1/2 teaspoon salt 1/2 teaspoon (freshly ground) black pepper

Peel shrimp. Mince garlic, or run it through a press. Melt butter in a wide skillet set on medium heat. Add garlic, and stir 1 minute. Add shrimp, increase heat to high and cook five minutes, stirring occasionally, or until shrimp is opaque. Season with salt and pepper. Serve beside or over grits or polenta with cheese.

Serves four.

CHEESE GRITS OR POLENTA

Boil 4 cups water with 1 teaspoon salt; pour grits or polenta into water in a slow, steady stream while stirring with the other hand. Turn heat down to medium, stir and cook until thick and tender — 20-30 minutes. Remove from heat and stir in cheese. Add pepper to taste.