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

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

There were eight of us in total. The menu: fried polenta, vegetable lasagne from my cookbook “ Simple Pasta,” a roast chicken for those who just need protein and mini meringues for dessert.

Often, polenta is presented as a creamy base for a heavy stew, the carb that soaks up all that rich gravy. But I wanted to lighten things up, to showcase polenta’s versatility.

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.

Today, polenta is believed to be Italy’s most popular staple food after pasta and pizza. At its core it remains a humble communal dish, but during the WWII years was eaten mainly out of necessity.