Warm, creamy, cheesy polenta—it doesn’t get much better than that. Pair it up with something you love, or eat it plain and ...

Here's how I made a rustic wholemeal polenta from homegrown corn that was left to dry on the plant. This is a great way to ...

Much like roasting or pan-frying shelf-stable gnocchi (our preferred method versus boiling), if you rethink how to prepare precooked polenta, it can actually be pretty darn good. Instead of heating it ...

It doesn’t get cozier than this fall appetizer. You can use either fresh or canned pumpkin, depending on how fancy you want to get (or how lazy you feel).

Add Yahoo as a preferred source to see more of our stories on Google. The deliciously creamy polenta with parmesan and olive oil goes well with ratatouille vegetables. Christin Klose/dpa If you ...

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 ...