Having a dinner party for 7 in tiny NYC kitchen. Having easy, make in advance hors d'ourves and then grilled polenta squares with three toppings. One is going to be a braised lamb ragu, which is easy to make and reheat. The other two are sauteed wild mushrooms, and broccoli rabe with sausage. Can I make one of the other two in advance and reheat before serving? How? Any other suggestions?
Thanks for any advice