When cooked to perfection, enriched with grated cheese and butter, polenta may well be the ultimate Italian-style comfort food. Throw in something cream-centric, such as mascarpone (Italian-style ...

Originally made with chestnut flour, polenta was once the catchall term for any grain boiled to a porridge and flavored with spices and cheese. When corn came from the New World to the Italian ...

Understanding the differences between polenta, grits, and cornmeal—and how best to use them—is complex and interesting, and we’ll get to that! But there’s also a short answer, so let’s start there and ...

Today, California cooks can get their hands on almost anything an Italian cook can, from pasta made with heirloom wheat to bottarga from Sardinia. Prosciutto di Parma is almost as common as ...

The owners of Polenta Cafe in Hampden seem to know what they’re doing. They’re capitalizing on several restaurant trends at their cozy BYOB cafe on The Avenue: America’s continued love of Italian ...

Cook's note: Fine and coarse corn meal can be found at better supermarkets and food import stores. Cook polenta: Heat water in a deep pot. Add salt and butter. Slowly, in a steady stream, add corn ...

Certain foods are most appealing when it’s chilly outside. These recent cold and rainy days have had me craving something simple, with warm and creamy comfort. I’m thinking polenta. These days, it’s ...

1. To make sauce: In a large skillet, warm olive oil and cook sausage over medium heat until golden brown. Remove sausages and cut diagonally into ¾-inch slices, then return to skillet. Add onion and ...

Originally made with chestnut flour, polenta was once the catchall term for any grain boiled to a porridge and flavored with spices and cheese. When corn came from the New World to the Italian ...