In most cases, I’m a traditional cook. If there is a longer, slower, more manual way to do something, almost invariably I will prefer it. But even I push tradition aside when I find an alternative ...

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, ...

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 ...

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, ...

Traditional polenta is spiced up with a little cayenne pepper and parmesan cheese, then topped with rosemary infused mushrooms. Even the most devout carnivores will be convinced after trying this ...

Preheat oven to 350°F. Lightly oil 2-quart glass baking dish. Heat oil in heavy large deep skillet over medium heat. Add onion; sauté until tender, about 15 minutes. Stir in garlic and crushed red ...

You don't have to stand at the stove constantly stirring to have polenta. Simply bake it in a casserole dish. (Matthew Mead) We call it cornmeal mush. The Italians call it polenta. And they've been ...

We call it cornmeal mush. The Italians call it polenta. And they've been making it since shortly after Columbus introduced corn upon his return from North America You can save this article by ...