Jamie Oliver's mentor, Italian chef Gennaro Contaldo, has shared his recipe for the classic stew, chicken cacciatore. Chicken ...

We bring you a dynamic duo: shrimp and polenta, masterfully made with Spanish chorizo and Parmesan crisps. Grab the recipes ...

Sharp citrus meets golden texture in this unforgettable lemon polenta cake. It’s simple, elegant, and the kind of dessert ...

Have you ever wondered what it's like to compete on a cooking show? The Naples couple competing on Gordon Ramsay's ...

You can prep and even fry the polenta ahead, if you’d like to be free to socialize when your guests arrive. Just keep the squares warm in a low oven until ready to serve.

Add polenta cakes and fry until golden brown, about 5 to 7 minutes. Cover skillet with lid. (As the cake softens, some of the polenta may fall into the pan and it will begin to pop.

Top the polenta with the meatballs and top with more Parmesan cheese before baking everything again for another 40 minutes. Finally, you’re ready to dive in. “What!?!

Divide the polenta mixture between the three pre-prepped trays, then level out and smooth the top with an oiled spatula. Leave to cool for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6.