This dish is versatile enough to work for family-style dining or as a party-worthy appetizer. The dish starts by marinating thinly sliced sirloin in a blend of olive oil, balsamic vinegar and garlic.

If you haven't tried cooking with polenta much, you might want to consider it as a mild and slightly sweet alternative to wheat-based dishes. The cornmeal staple from northern Italy brings a great ...

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 ...

SAN DIEGO — While traveling in the Swiss and Italian Alps skiing, I found all the ski areas have some version of polenta. Whether it be creamy served with a ragu or wild mushrooms. Or fried and topped ...

Makes 8 servings. Recipe is by Teresa B. Day. 3 1/2 cups water 1 teaspoon salt 1 1/3 cups polenta 3 tablespoons olive oil 2 cups of goat cheese crumbles, divided 1 tablespoon of bacon fat 1 garlic ...

Cover a baking sheet in aluminum foil; set aside. In a medium non-stick skillet, heat 2 tablespoons of oil on medium-high heat. Sprinkle both sides of the sliced polenta with the Italian seasoning.

For those who love sweet breakfasts, this berry delight bowl is perfect. Prepare polenta as usual but add a touch of honey ...

In a saute pan heat olive oil and begin sauteing the sliced bell peppers. Add in your marinara sauce. I make my own but you can buy a store bought sauce and jazz up your own with some herbs and spices ...