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 ...

Polenta is coarsely or finely ground yellow or white maize (cornmeal). Chunky fries made with cornmeal dipped in a parmesan, pepper and chilli flakes batter and fried crisp. Gradually add the polenta ...

To make breakfast polenta ... or you can take advantage of its firmness and grill up some polenta squares. Another idea is to ...

Add the rosemary, lemon zest, polenta and stock to the saucepan and cook according to the polenta packet instructions stirring constantly. To serve, once the polenta is cooked, add the spinach ...

Love Italian cuisine? Make a change from your go-to pasta dishes with these three delicious polenta recipes. When you think of Italian food, your mind may wander to plates piled high with pasta or ...

This stuffed mushroom recipe written with developer Michelle McGlinn is filled with creamy, cheesy polenta and crumbly ...

In a medium-sized bowl, combine the flour, the 2 tablespoons of polenta, the sugar and the salt. Toss the cold butter into the dry ingredients and use a pastry cutter or your fingertips to make a ...

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 ...

Whisking continuously, pour in polenta and continue whisking for 5 ... Remove from oven, cut with pizza wheel and serve. Recipe from Clean Start by Terry Walters/Sterling Epicure, 2011.