In a large non-stick skillet, melt butter in olive oil. Fry the polenta slices over moderate heat until golden brown and crisp, about 8 minutes per side.

Pile the mixture onto crispy, fluffy cakes of fried polenta and you have the perfect hors d'oeuvre, which is altogether earthy, sweet, and tangy. Polenta, a type of coarsely ground cornmeal ...

Once the polenta is firm, pull it up out of the tin, place on a chopping board and carefully remove the paper or cling film. Cut the slab into 10x2cm/4x¾in wide strips and then cut them in half ...

In the pan, the cheese transforms into a frico-like coating for a crispy-salty crust. Suddenly store-bought polenta is cool ...

Cut the polenta into squares or rounds and add to the pan ( you’ll probably have to do this in batches and keep warm). Cook until golden and crisp on both sides – about 3 minutes each side on ...

This dish, traditionally made in Venezuela and Colombia, is crispy, gooey, cheesy and consistently filled with delicious ingredients such as beans, avocado, plantains and more.