Like many Americans, I grew up associating Italian meals with pasta and bread. The first time I traveled in northern Italy, I ...

Traditional polenta is spiced up with a little cayenne pepper and parmesan cheese, then topped with rosemary infused mushrooms. Even the most devout carnivores will be convinced after trying this ...

Slowly does it in this wintry world. That's why I like making polenta: stirring the pot is meditative and warming and allows the cornmeal to swell and fully cook, opening up the sweet corn flavor.

Izy Hossack, author of "Everyday Delicious: Super Tasty Breakfasts, Brunches, Mains, Desserts and Snacks" (Hardie Grant Books, $29.99), knows that her polenta fries are not going to replace regular ...

I’ve tried so many ways to cook chicken — fried, baked, crusted, with more things than you can imagine. Why? Because my kids are chicken lovers. Here is one of the methods I use to give them a healthy ...

In most cases, I’m a traditional cook. If there is a longer, slower, more manual way to do something, almost invariably I will prefer it. But even I push tradition aside when I find an alternative ...

Chef Jonathon Sawyer of Cleveland’s Greenhouse Tavern says this was the first meal that his wife, Amelia, ever cooked for him. It’s her take on Roman-style gnocchi—fluffy polenta and Pecorino Romano ...

We call it cornmeal mush. The Italians call it polenta. And they’ve been making it since shortly after Columbus introduced corn to the Old World upon his return from America. At its most simple, ...

If you love lasagne then this is a lasagne to die for. It's made with Polenta. Bring salted water to the boil. Add cornmeal in a thin stream, stirring constantly. Continue stirring for 5 minutes until ...