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 ...

Use whatever greens you have in the fridge to top this spicy, fragrant polenta. Each serving provides 594 kcal, 12g protein, 67g carbohydrates (of which 4g sugars), 29g fat (of which 3g saturates ...

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 ...

Cut zucchini in half, then cut in half again. Slice in diagonal pieces. Add to a large bowl. Dice plum tomatoes. Add to ...

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 ...

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

Save this recipe for later Add recipes to your saved ... they’re a celebration of the start of spring and strawberry season. Polenta adds a lovely, crunchy texture, which is a wonderful contrast ...

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.

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

This rich, buttery cake, which can double as a dessert served with thick yoghurt, keeps well, In fact it improves the next day when the almonds begin to release their nut oil.