If you’ve been living under the assumption that making polenta at home is an arduous task, achievable only by Italian nonnas and people who have time to stand by the stove stirring for hours, think ...

The thought of making polenta conjures up images of Italian nonnas standing over a hot stove, stirring pots of the thick, bubbling cornmeal mixture until tender and creamy. It’s a nice thought, but on ...

Mushrooms, sausage ragu with polenta, doesn’t sound like perfect comfort food? Of course, there are so many versions of ragu, ...

This post originally appeared on Food52. As you’ll know if you’ve ever tipped a bag of coarse-ground cornmeal into simmering water without doing the math, polenta for dinner is a much bigger ...

Cook's note: Fine and coarse corn meal can be found at better supermarkets and food import stores. Cook polenta: Heat water in a deep pot. Add salt and butter. Slowly, in a steady stream, add corn ...

"Polenta -- I May Be Doing it Wrong." This was the subject line of an email we received a couple of months ago, from a reader who wanted to know why her cornmeal porridge always "seems to turn out ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Polenta With Basil and Roasted Cherry Tomatoes. MUST CREDIT: Photo by Stacy Zarin Goldberg for The Washington Post. Polenta could ...

You don't have to stand at the stove constantly stirring to have polenta. Simply bake it in a casserole dish. (Matthew Mead) We call it cornmeal mush. The Italians call it polenta. And they've been ...

Polenta in blue bowl with herb garnish - Food Fantasy/Shutterstock When done well, a bowl of polenta should be thick, comforting, and creamy. But, just like a good risotto, this creaminess should come ...