Velvety squash and polenta are topped with earthy, aromatic wild mushrooms cooked with garlic and thyme for the perfect midweek meal this winter. Swap the squash for pumpkin, if in season, and top ...

Mushrooms, sausage ragu with polenta, doesn’t sound like perfect comfort food? Of course, there are so many versions of ...

Stir in the parsley. Transfer half of the mushroom mixture to a bowl. Add the polenta and hot stock to the mushrooms left in the pan. Stir well and cook for five minutes over a medium heat ...

If you're tired of your go-to bread slices for grilled cheese, try this inventive twist using homemade or premade polenta ...

Wet polenta can be bland so tends to be mixed with richly flavoured ingredients such as butter, cheese or fried mushrooms, or served as a side dish to accompany meat dishes, stews or casseroles.

Melt half of the butter in a frying pan and cook the mushrooms over a low heat for 2–3 minutes. Season to taste with black pepper. Remove the polenta from the heat and stir through the remaining ...

If you end up picking a container up for yourself, you’ll want to heat it up before serving. Simply preheat the oven to 400°F ...

There is only one way to describe oven-baked polenta chips — the bomb. These you have to try, with their subtle taste of rosemary and delicious crunchy texture. Make your polenta earlier in the ...