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.

But it turns out, you may be sleeping on slices that aren't actually bread at all. Polenta, the cornmeal-based Italian dish, is a culinary chameleon. It can be creamy and porridge-like ...

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 ...

Sprinkle over one-third of the grated pecorino and lay one-third of the mozzarella slices on top. Repeat these layers twice more, finishing with a layer of polenta and the two cheeses. Bake in the ...

Pour your tossed pasta over the polenta. Slice the Italian sausage and place it over the pasta. Top with a little shredded parmesan, serve and enjoy.

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 ...

Carefully fold the egg whites into the polenta mixture. Arrange the orange slices in the base of the tin and keep the syrup for later use. Overlap the slices slightly to cover as much of the base ...