Many recipes call for coarsely ground cornmeal when making polenta, but you can use coarse, medium, or fine. I like a mix of fine and medium, which is what I had in Aosta. This combination produces ...

If you haven't tried cooking with polenta much, you might want to consider it as a mild and slightly sweet alternative to wheat-based dishes. The cornmeal staple from northern Italy brings a great ...

Once you\'ve tried this recipe for pumpkin polenta slices, you\'ll always keep a package of cornmeal in your pantry.

Angie Rito and Scott Tacinelli from Don Angie in New York City show us how to make polenta gnocchi using just basic pantry ...

Polenta is an ancient Roman porridge, originally made with all kinds of grains, most popular now with cornmeal. It's stirred with water to form a coarse mixture, a slow process that can take up to 15 ...

We call it cornmeal mush. The Italians call it polenta. And they've been making it since shortly after Columbus introduced corn to the Old World upon his return from America. At its most simple, ...

It's amazing what difference a dish's name can make. Polenta, the Italian name for ground corn cooked in liquid to a creamy smooth texture, has gustatory appeal. But corn meal mush, our blunt and ...