In a short time, you'll have a creamy, flavorful dinner (or breakfast, or dessert) on your hands. Why is the oven a superior method for polenta? Well, for one thing, it's easy -- you'll need only a ...

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 400 F. Remove the stems from the mushrooms and arrange the ... Sausage-stuffed mushrooms are best made fresh, but you can prep some parts in advance to ensure easy serving when ...

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 ...

Preheat the oven to 180C/160C Fan/Gas 4. Butter and line a 900g/2lb loaf tin with baking paper. Put the butter and sugar in a freestanding mixer and whisk until very pale and creamy (alternatively ...

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 ...

Preheat oven to 220C conventional (200C fan-forced). 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 ...

Tender steak bites are seared to brown and tossed with garlic and warm butter for a quick and easy sauce. Serve these garlic ...

Polenta is ground cornmeal — you could also use panko crumbs (Japanese bread crumbs) or normal breadcrumbs instead — both give a crispy coating.

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 ...

Preheat the oven to 300°F ... chilling hardens the fat and makes it really easy to spoon off. Reheat if necessary and serve over polenta. Recipe courtesy of Cook This Now by Melissa Clark ...