Fries don’t have to be the same old thing every time. With a little creativity, almost anything can be turned into a crispy, ...

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 ...

The polenta helps to make them nice and crispy, but don’t worry if you have not got any to hand. Cook the chips in an air fryer or oven at 200c until golden brown, about twenty to thirty minutes ...

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.

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 ...

Lidia prepares crispy shrimp, crispy baked tomatoes, plum tomatoes topped with bread crumbs and baked in the oven until crispy, and polenta torta with gorgonzola and savoy cabbage.