The polenta is purchased in logs and ready to go, which means that this elegant dish can be whipped up on a weeknight. The ...

Stir occasionally to ensure even cooking. Once the mushrooms are ready, mix them into the creamed spinach. Creamy polenta is ...

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 ...

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.

Whisking continuously, pour in polenta and continue whisking for 5 ... Add mirin and sauté 2 minutes longer. Crumble maitake mushrooms, add to pan and sauté 5 minutes or until soft.

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

Cut into desired shapes (squares, triangles, rounds). 4. In a sauté pan, heat the butter or margarine, less if non-stick pan. Saute polenta shapes until lightly brown. 5. Garnish with a dollop of ...