Add Yahoo as a preferred source to see more of our stories on Google. The deliciously creamy polenta with parmesan and olive oil goes well with ratatouille vegetables. Christin Klose/dpa If you ...

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 ...

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 ...

Cheesy grits or polenta with chicken and vegetables is a nutritious meal option. **Macros for entire recipe:** 601 Calories, 64g Carbs, 19g Fat, 47g Protein **Ingredients:** - Cornmeal 50g - Red onion ...

To some, polenta is perhaps not much other than just slow-simmered cornmeal. Those who have taken the time to experiment with this delicious northern Italian classic -- which if you didn't know is one ...

Adding butternut squash to polenta makes it especially smooth and slightly sweet. Roasting the butternut squash until very tender deepens its sweetness and gives the polenta a smooth, velvety base.