Cut the polenta into 1-inch-thick slices. 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.

Polenta, the cornmeal-based Italian dish, is a culinary chameleon. It can be creamy and porridge-like, served at breakfast with eggs, or a sweet version with vanilla and brown sugar.

This recipe has the creamy, smooth texture of polenta with the earthy flavors of sauteed mushrooms. Begin by cooking polenta ...

Slice the polenta log into slices about a half-inch thick. Add the remaining olive oil to the pan, followed by the sliced polenta. Fry until a crust forms, about two or three minutes per side.

Grill the polenta slices for 3 minutes per side, or until bold grill marks appear. Use a spatula to carefully transfer the slices to serving plates. 6. Grill the steak for 1 minute per side.

Soft and creamy, it's made of coarsely ground corn. It brings this simple vegetable recipe to the next level. After it's ...

This highly flavorful steak is versatile enough to work for family-style dining as well as a party-worthy appetizer. It all comes down to the polenta. The dish starts by marinating thinly sliced ...

Thinly sliced and marinated, steak adds potent flavor Wed., July 14, 2010 Whether you want a dinner entree or a great party appetizer this flavorful grilled sirloin with polenta and sour cream ...

Lightly oil the grill as well as the Polenta, gently place the sliced Polenta on the grill, give it 4 - 5 minutes and turn it with a spatula, same side half turn to get those hash marks.

We have a weakness for mushrooms of all sorts: cultivated button, shiitake, portobello, oyster, cremini. You name it, we probably love it — atop steaks and burgers, in soups, stirred into pas… ...

Cut the polenta into 1-inch-thick slices. 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.