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 ...

Polenta is an ancient Roman porridge, originally made with all kinds of grains, most popular now with cornmeal. It's stirred with water to form a coarse mixture, a slow process that can take up to 15 ...

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, ...

Polenta is a truly best in show. Today, we’re giving it an autumnal touch. The result is these savory, cheesy, and crispy pumpkin polenta slices. Whether served plain, with a salad, or with a quick ...

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 ...