Makes 6 servings. Look for medium or coarse, stone-ground polenta or cornmeal (even if it's not labeled polenta). Avoid instant polenta. Stone-ground grits can be substituted, but the cooking ...

Whole grain cornmeal has all three parts, which means it has high nutritional value. ... The polenta will only need to cook for about 7 to 8 minutes after that. ...

Here’s everything you need to know about polenta, a beloved Italian staple: Polenta is boiled yellow corn mush. While that may or may not sound appetizing, the dish is extremely versatile. It ...

Polenta grains are also versatile in the kitchen for baking and savory cooking. Use polenta to make a pound cake or a Dutch baby , or add some to the topping of a cherry cobbler to give it more ...

If you’ve been living under the assumption that making polenta at home is an arduous task, achievable only by Italian nonnas and people who have time to stand by the stove stirring for hours ...

Polenta made from whole-grain cornmeal needs at least 45 minutes of cooking to bring out the flavor of the corn, and an hour is even better. Nobody wants to stir continuously that long, ...

The Italian way with polenta, topped with saucy vegetables and/or meat, ... When you tire of rice, barley, wheat berries or the like, polenta is another delicious way to get your whole-grain fix.

Polenta is a simple porridge made of cornmeal that turns the humble ingredient into a dish worthy of royalty. It’s made by bringing the liquid of your choosing to a boil — I used water in my ...

The fluffy alt-polenta was a cozy foil to the smoky, spicy beans. Every sharp bite had a mellow, pillow-y landing. Traditional polenta is made with cornmeal (or sometimes semolina wheat).

During the winter months, when sunshine is scarce, cozy suppers are what I crave. For me that means soups and stews, pastas and comforting bowls of grains. Lately I've been turning to creamy ...