Polenta is one of those foods I vow to use more. It's cheap and it's versatile. You can make a whole pile of the unglamorously-titled "Corn mush" on a lazy Sunday and then turn your stockpile into ...

1. For firm polenta use 4 cups water; for soft polenta use 5 cups water. Bring water to a boil in a medium-size heavy sauce pan over high heat. Add 1 teaspoon salt. Pour cornmeal slowly into water, ...

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 ...

Do you ever go through phases with certain dishes, practically living off them for months until one day you just … stop? When my husband and I first moved in together, polenta featured big in our ...

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 ...

Up to 1 stick unsalted butter, softened (optional, but nice when you want a richer polenta) In a medium Dutch oven, combine 10 cups cold water, the olive oil, salt, and bay leaves. Put the polenta in ...

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Cook grits, AKA polenta, in the microwave. These are regional yellow, white and stoneground types. All are made from corn and are gluten-free. (The NOLA.com/Times ...

Which sounds more appetizing, mush, gruel or polenta? From a marketing standpoint, polenta seems to be the dominant title. The roots of polenta date back thousands of years. Pulmentum was the name of ...

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 ...