Today I am going to share recipes for making polenta. I love polenta for its delicious and comforting qualities, but also for its diversity. While it is most commonly made from cornmeal, it can also ...

In Italy's Piedmont region, where polenta may be better loved than anywhere else on Earth, the cornmeal mush is a food of the fall. When the air turns crisp with the first frost and people await the ...

The month of Saint Valentine conjures images of chocolate, truffles, oysters and … corn grits. Really? Yes. I understand that grits may not be the natural subject of sweet nothings, but what this ...

For most people, the only time lasagna lands on the weeknight table is when they prepare it ahead during the weekend. Or when it came out of a box. Even the no-boil noodles usually are too much ...

As someone who writes about Italian food, I pride myself in knowing, and understanding, Italian ingredients. But when it comes to polenta, I’ve been remiss. I did not grow up eating polenta; my ...

Instructions: Preheat the oven to 450 degrees. In a heavy Dutch oven or large (4-quart) saucepan, bring the broth and milk to a simmer over medium-high heat. Reduce the heat, sprinkle in the polenta, ...