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

If the polenta is too runny for you, or the grits need another 15-20 minutes, give it any more necessary time in the oven and a finishing whisking.

Slice garlic cloves, cut Spanish chorizo, chop chives. Place sauté pan on medium-high heat and cook chorizo. Remove cooked ...

Forget dry, bland polenta—this version is silky, luxurious, and infused with real Italian flavor. Slow-cooked with cream, butter, and cheese, it’s a side dish that steals the spotlight. Once you try ...

When using coarse-ground polenta, the cooking process shouldn’t be rushed; a batch will usually take between 30 to 40 minutes to cook, compared to about 5 minutes for instant polenta.

Polenta is a healthful food choice with several nutritional benefits. Polenta may be good for health as it contains fiber and protein. It is also rich in complex carbohydrates, low in fat, and ...

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.