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. ...

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 ...

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 and its close cousins, cornmeal and grits, are considered whole grains because, although they are ground, they contain all parts of the corn kernel — the bran, the germ and the endosperm ...

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).

Polenta can refer to the creamy porridge itself, which, traditionally, may contain several grains or starches. Most Americans, however, are familiar with the kind of golden polenta made with cornmeal.

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.