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 ...

Line a frying pan with parchment and drizzle with a little oil. Cut the polenta into squares or rounds and add to the pan ( you’ll probably have to do this in batches and keep warm). Cook until ...

Transform leftover roast meat and veggies into a new, elegant dinner with this recipe for crispy polenta with a chicken and vegetable ... springtime chicken recipe from Wine Spectator that can work ...

Piedmont is known for truffles, cheese, beef, and Barolo wine, and the region in northwest Italy has signature dishes you can ...

Polenta adds a lovely ... Roll to about 1cm-1.5cm thick and then cut into rounds using a 5.5cm-round cutter. Press any scraps together, re-roll and cut a few more. Try to finish with 16 rounds.

Go for a starter of crispy polenta bruschetta with vegetable ragout, and perhaps a warming main of casarecce pasta with rabbit and truffle. Finish with farina bóna (a corn flour) mousse with ...

Round Top Texas Antiques Fair / American vintage / Where to stay, eat, shop The tiny town of Round Top has a population of 87 ...