This recipe combines polenta and mushrooms for a versatile dish that works as an appetizer, main course or side. Using pre-cooked polenta saves time.

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 ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...

The first time I made this spirited, stand-around-the-kitchen appetizer we had friends visiting from San Francisco. The dinner was really a campaign to get them to move back to New York. There were ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The Christian Science Church, and we’ve always been transparent about that. The Church publishes the Monitor ...

Try the polenta fried in the Air Fryer a healthy and crunchy version of this classic! Made with corn flour (naturally gluten-free), this recipe is practical and delicious, guaranteeing a delicious ...

In the winter, I love serving pot roast or chili over fried polenta. But in summer, my cravings turn to cooler fare. Here, prepared polenta is cut into rounds, pan-fried in olive oil and topped like ...

Crispy on the outside and tender on the inside, these pan-fried polenta cakes are topped with a Mexican street food-inspired elote corn mixture that includes crema, Tajin, and a squeeze of lime juice, ...

Polenta, that mild-in-flavor cornmeal that hails from Italy, hasn’t yet experienced the universal acceptance of other starchy sides such as mashed potatoes. So if you’re wondering if you should just ...

This simple recipe is a marriage of two even simpler foods, that add up to one flavorful appetizer, main dish or side. This would be welcome any time from breakfast to lunch to dinner, and also a nice ...