Warm, creamy, cheesy polenta—it doesn’t get much better than that. Pair it up with something you love, or eat it plain and simple. Either way, it’s delish! ✅Ingredients • 6 cups water • 1 teaspoon ...

Many recipes call for coarsely ground cornmeal when making polenta, but you can use coarse, medium, or fine. I like a mix of fine and medium, which is what I had in Aosta. This combination produces ...

If you haven't tried cooking with polenta much, you might want to consider it as a mild and slightly sweet alternative to wheat-based dishes. The cornmeal staple from northern Italy brings a great ...

We call it cornmeal mush. The Italians call it polenta. And they've been making it since shortly after Columbus introduced corn to the Old World upon his return from America. At its most simple, ...

Much like roasting or pan-frying shelf-stable gnocchi (our preferred method versus boiling), if you rethink how to prepare precooked polenta, it can actually be pretty darn good. Instead of heating it ...

It's amazing what difference a dish's name can make. Polenta, the Italian name for ground corn cooked in liquid to a creamy smooth texture, has gustatory appeal. But corn meal mush, our blunt and ...

Ready for another year of cooking? January is a natural time to think about what we want to carry over from last year and what new habits, ideas, activities or recipes we want to explore in the coming ...