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

Lightly butter 24 mini muffin cups (each about 1 3/4 inches in diameter with 1/2-inch-high sides). Bring broth to boil in medium saucepan over medium-high heat. Reduce heat to medium; gradually whisk ...

This polenta is the perfect match for a fresh and summery tomato-basil sauce. Arrange racks in upper and lower thirds of oven; preheat to 425°. Line a large rimmed baking sheet with foil and brush ...

In a large skillet, heat 2 tablespoons oil until hot. While oil is heating, cut the polenta tube into 10 to 12 slices. Fry slices in batches until polenta slices are browned on both sides. Top each ...

Polenta could be the easiest thing you didn’t know you could make! If you have ever stirred a pot of grits or watched somebody cook Cream of Wheat, you’ll recognize the method in this simple recipe: ...

Polenta is a creamy, savory, and comforting cornmeal foundation that's often topped with proteins, veggies, and sauces. While most polenta recipes, like this simple polenta, are a one-pot dish with a ...

Traditional polenta recipes call for stirring course cornmeal in water for more than 20 minutes and then adding butter, cheese, and other ingredients and stirring for another 20-plus minutes. Who has ...

This is gorgeous, with little bursts of sweetness from the raisins (use those tiny Corinth raisins, or currants, if you can – Ocado has them). You can also serve it with cheesy mash – it doesn’t ...