Add polenta slices to skillet, not overcrowding. Saute on both sides till lightly browned. Set the first batch aside on a ...

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.

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… ...

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

A person could be forgiven for thinking that polenta, the Italian version of cornmeal mush, has just become a hot new item for American food lovers. But that person would be wrong. Despite polenta`… ...

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.

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.

The polenta will only need to cook for about 7 to 8 minutes after that. Polenta can also be fried or grilled. After cooking in water, pour it into a greased sheet pan.

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.