The polenta is purchased in logs and ready to go, which means that this elegant dish can be whipped up on a weeknight. The ...

Stir in the parsley. Transfer half of the mushroom mixture to a bowl. Add the polenta and hot stock to the mushrooms left in the pan. Stir well and cook for five minutes over a medium heat ...

Stir occasionally to ensure even cooking. Once the mushrooms are ready, mix them into the creamed spinach. Creamy polenta is ...

Wet polenta can be bland so tends to be mixed with richly flavoured ingredients such as butter, cheese or fried mushrooms, or served as a side dish to accompany meat dishes, stews or casseroles.

2. Beat in butter and parmesan cheese. 3. Spread out on 11” x 7” x 2” pan. Chill. Cut into desired shapes (squares, triangles, rounds). 4. In a sauté pan, heat the butter or margarine, less if ...

Whisking continuously, pour in polenta and continue whisking for 5 ... Add mirin and sauté 2 minutes longer. Crumble maitake mushrooms, add to pan and sauté 5 minutes or until soft.

Creamy polenta is topped with mushrooms, veggies, and plenty of cheese. Get the recipe for Creamy Polenta with Mushrooms & Collards.

Polenta adds a lovely, crunchy texture, which is a wonderful contrast to the delicate scone. Enjoy with clotted or double cream for afternoon tea or as a freshly baked breakfast treat. Preheat ...

What could be better than hearty comfort food on a cool fall evening? We love warming up the house by turning on the stove or oven and letting a filling soup burble or piling a sheet pan full of ...