When done well, a bowl of polenta should be thick, comforting, and creamy. But, just like a good risotto, this creaminess ...

Many people might not think of polenta as a potential ingredient for cakes, but the distinctive corn meal might actually be ...

Slowly add polenta, stirring constantly with a whisk. Stir in sugar and salt, and cook 5 minutes or until thick, stirring constantly. Serve with compote. Recipe courtesy of Cooking Light ...

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 ...

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 ...

Even if you're not a fan of eggplant, this dish might change your mind. With a rich tomato sauce, pine nuts and creamy ...

Step 3: Meanwhile, to make the polenta, bring a large pan of water to the boil, add the spinach leaves and cook for 1-2 minutes until wilted. Drain thoroughly, then squeeze dry using plenty of ...

Reduce the heat to a fast simmer and, using a whisk or silicone spatula, gradually stir in the polenta. Add the rosemary and season with salt and pepper. Cook for 4-5 minutes, stirring constantly ...

You can add more cheese to the polenta, a Gruyère- or fontina-type ... Step Add 2 aubergines to the fat in the pan and cook them in 2 batches, for about 5-6 minutes, adding more oil if you ...