Polenta with spring vegetables is a rich and enveloping single dish. The soft consistency of the polenta perfectly pairs with ...

The first time I made this spirited, stand-around-the-kitchen appetizer we had friends visiting from San Francisco. The ...

This week’s recipe is for polenta chips, which are one of my favourite snacks to serve. They do take a little prep, but everyone loves them and they can be frozen before the final cooking, ...

Whisking continuously, pour in polenta and continue whisking for 5 to 7 minutes until smooth and thick. Pour into two 11inch tart pans and spread evenly over bottom of each pan. Cool slightly and ...

Fine polenta (the instant of quick-cook variety) is the type most widely available in the UK. Ready-to-eat polenta is also available, sold in rubbery looking blocks. Polenta can be served hot ...

Reheat if necessary and serve over polenta. Recipe courtesy of Cook This Now by Melissa Clark/Hyperion, 2011.

Line a large baking tray with baking parchment. Once the polenta is firm, pull it up out of the tin, place on a chopping board and carefully remove the paper or cling film. Cut the slab into ...

Polenta is an ancient Roman porridge, originally made with all kinds of grains, most popular now with cornmeal.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 ...

There were eight of us in total. The menu: fried polenta, vegetable lasagne from my cookbook “Simple Pasta,” a roast chicken for those who just need protein and mini meringues for dessert.