Lightly butter 24 mini muffin cups (each about 1 3/4 inches in diameter with 1/2-inch-high sides). Bring broth to boil in medium saucepan over medium-high heat. Reduce heat to medium; gradually whisk ...

Most people consider polenta a restaurant food. That’s because as good as this creamy, cheesy Italian staple is, few of us have the hour needed to crank it out. But hidden on the grocer’s shelves is a ...

Thanks to its firm consistency, precooked polenta (usually sold in tube form) can be seared, toasted, or even layered and baked like a lasagna. We keep the slices on the thick side so they have a ...

I look at shelf-stable tubes of polenta and only see the paths not taken toward deliciousness. They showcase the exact opposite of what usually goes into great polenta: coarsely ground cornmeal for ...

Traditional polenta recipes call for stirring course cornmeal in water for more than 20 minutes and then adding butter, cheese, and other ingredients and stirring for another 20-plus minutes. Who has ...

In "Quick & Dirty," Salon Food's Mary Elizabeth Williams serves up simplified recipes and shortcuts for exhausted cooks just like you — because quick and dirty should still be delicious. It doesn’t ...

I crave the comfort of soft polenta most at the beginning of spring, when the weather is still cool and often wet. It makes a nice change from my wholegrain rotation and delivers a sweet, soothing ...

Polenta is a creamy, savory, and comforting cornmeal foundation that's often topped with proteins, veggies, and sauces. While most polenta recipes, like this simple polenta, are a one-pot dish with a ...