Italian food is full of bold, comforting flavors, and it’s easy to enjoy without meat. These vegetarian dishes celebrate ...

Polenta, a staple of Italian cuisine, is a versatile cornmeal dish that can be transformed into a variety of vegetarian ...

It's amazing what difference a dish's name can make. Polenta, the Italian name for ground corn cooked in liquid to a creamy smooth texture, has gustatory appeal. But corn meal mush, our blunt and ...

This recipe is my riff on one from Virginia Willis’ new book, “Secrets of the Southern Table: A Food Lover’s Tour of the Global South” (Houghton Mifflin Harcourt), in which she explores Southern ...

In most cases, I’m a terribly 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 ...

Originally made with chestnut flour, polenta was once the catchall term for any grain boiled to a porridge and flavored with spices and cheese. When corn came from the New World to the Italian ...

Polenta, that mild-in-flavor cornmeal that hails from Italy, hasn’t yet experienced the universal acceptance of other starchy sides such as mashed potatoes. So if you’re wondering if you should just ...

Unwrap the polenta and slice it into ½-inch slices. Line a surface with paper towels.