Looking for a mild, comforting, and super-simple dish? This creamy polenta is the perfect recipe to accompany stewed meat, ...

A creamy polenta always requires some amount of stirring -- but, according to chef Sarah Grueneberg -- the first five minutes ...

Egyptian-born author Claudia Roden left Cairo as a young woman, went to Paris to boarding school, and eventually to London, where she studied art and finally settled. She wrote one of first books on ...

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 ...

Makes 8 servings. Recipe is by Teresa B. Day. 3 1/2 cups water 1 teaspoon salt 1 1/3 cups polenta 3 tablespoons olive oil 2 cups of goat cheese crumbles, divided 1 tablespoon of bacon fat 1 garlic ...

Fill a medium pot with water and place over high heat. Add butter and a pinch salt. Bring to a simmer, then reduce heat to medium. Stirring continuously, whisk in polenta. Continue cooking, whisking ...

This is healthful comfort food, made in one pan. It can be assembled, covered and refrigerated up to 1 day in advance of baking. Adapted from "The Best Casserole Cookbook Ever," by Beatrice Ojakangas ...

Sure, Meatless Monday may be a trendy slogan, but it recycles an old idea. I was reminded of America’s long history of dietary restrictions as I toured City Hall in Philadelphia. In a corridor by the ...

Bring 4½ cups water and 2 cups vegetable broth to a boil in a medium pot over medium-high heat. Slowly pour in the polenta, whisking as you pour to prevent large clumps. Reduce the heat to a simmer ...

1. Peel and devein shrimp. Leave the ends of the tails on, if desired. Place clean shrimp in a large sealable storage bag. 2. In a small bowl, whisk together remaining ingredients. 3. Pour the ...