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 is a versatile ingredient. If you're not familiar with it, it's from northern Italy. Soft and creamy, it's made of ...

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 ...

Mix together cooked polenta with almond flour, sugar, egg substitutes, lemon zest, and juice to whip up this moist cake. Bake ...

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 ...

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 ...