Lightly oil a 6-by-10-inch glass or ceramic dish, 3 cups. Bring the water to a boil in a large saucepan. Slowly whisk in the polenta. Cover and cook over low heat, whisking often, until thickened ...

Fine polenta (the instant of quick-cook variety) is the type most widely available in the UK. Ready-to-eat polenta is also available, sold in rubbery looking blocks. Polenta can be served hot ...

Love Italian cuisine? Make a change from your go-to pasta dishes with these three delicious polenta recipes. When you think of Italian food, your mind may wander to plates piled high with pasta or ...

It’s Thursday and that means we are back in Lynn Matava’s kitchen. Lynn is a Nutrition Educator with the University of Maryland Extension. If you’re a big fan of cheese, then Lynn has the perfect ...

Explore our guide to find the best gluten-free polenta alternatives such as cornmeal, millet grits, and quinoa. Learn how to make substitutions for similar results in a variety of recipes.

Polenta (cornmeal) is rather strange looking ... Trout would also work well for this very good looking dish. Equipment and preparation: you will need a 20cm/8in square tin. Line a 20cm/8in square ...

Whisking continuously, pour in polenta and continue whisking for 5 to 7 minutes until smooth and thick. Pour into two 11inch tart pans and spread evenly over bottom of each pan. Cool slightly and ...

If the polenta becomes too thick, thin it with more water or broth, stir well, and continue cooking. Add up to 1 cup more water as necessary, to keep polenta soft enough to stir. Put a spoonful on ...