Cheap and filling, polenta is the perfect January ingredient. Plus, we’re big fans of any dish that a) can be made in one pot, saving on the washing up and b) uses not one but two different ...

Continue to cook, uncovered, for a further hour, or until the meat is tender. Season, to taste with salt and freshly ground black pepper. Meanwhile for the polenta, cook the salt and polenta in 3 ...

In a saucepan, bring the 6 cups of water to a boil. Whisk in the polenta and 1 teaspoon of salt. Cook over very low heat, stirring frequently, until tender, about 35 minutes. Stir in 1 tablespoon ...

Vegetarian meals prove welcome in the season of excess between holidays. Like meat-centered meals, the number one requirement ...

Polenta, a type of coarsely ground cornmeal, is mixed, baked, cooled, cut into rounds, and then fried till crispy to serve as the base for the creamy elote mixture. A corn-lovers dream ...

Fine polenta (the instant of quick-cook variety) is the type most widely available in the UK. Ready-to-eat polenta is also available, sold in rubbery looking blocks. Polenta can be served hot ...

We use it to bolster our fully loaded polenta, which we top with a lively chili-tomato sauce for a burst of heat and acidity.

transfer polenta to stone or baking sheet and bake 40 minutes. Remove from oven and set aside. For kale pizza, place large skillet over medium heat and sauté leek in 11⁄2 tablespoons olive oil ...