Adding butter, cream, and cheese makes the polenta creamy, smooth, and decadent. This no-fail polenta recipe is a way to ...

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 ...

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 ...

Almonds and polenta give this easy loaf cake a wonderful texture. The cardamom adds a delicate fragrance, too – this is gluten-free baking at its best. Preheat the oven to 180C/160C Fan/Gas 4.

If you've made it the day before, chilling hardens the fat and makes it really easy to spoon off. Reheat if necessary and serve over polenta. Recipe courtesy of Cook This Now by Melissa Clark ...

or potato gnocchi or pasta. Which you use depends on how cold it is. You can add more cheese to the polenta, a Gruyère- or fontina-type one that is stretchy when melted. Getting the ragu ready ...

There is only one way to describe oven-baked polenta chips — the bomb. These you have to try, with their subtle taste of rosemary and delicious crunchy texture. Make your polenta earlier in the ...