Fortunately, it turns out there's another way to make polenta. Instead of standing by the burner stirring for the entire process, pull open that oven door, and slide in a casserole dish filled with ...

The polenta is then served with a mixture of oven roasted root vegetables and finished off with toasted pine nuts, which pair well with the nutty flavor of the polenta. This dish makes a wonderfully ...

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

Preheat the oven to 300°F. Season the pork shoulder ... Reheat if necessary and serve over polenta. Recipe courtesy of Cook This Now by Melissa Clark/Hyperion, 2011.

Gradually whisk in the polenta. Reduce the heat and simmer for about 20 minutes, stirring frequently. Season to taste. Preheat the oven to 200°C/180°C fan/400°F/Gas 6. Melt half of the butter ...

Preheat oven to 350°F and place pizza stone or baking sheet on middle rack. Remove polenta from refrigerator, sprinkle pizza stone or baking sheet with cornmeal, transfer polenta to stone or ...

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 ...

In the Kitchen today, we welcome Chef Dino Di Fante, from Trattoria Appia, gearing up for this weekend’s Federal Hill ...

Twist the ends so that the parcel is very tight like a sausage. Preheat the oven to 200C/400F/Gas 6. For the polenta, in a large pan bring 200ml/7fl oz water, the milk, salt, pepper and garlic to ...

Bake in preheated oven until an instant-read thermometer inserted in center of meatball registers 160°F, 15 to 17 minutes. Serve meatballs over polenta; drizzle with additional olive oil.