Polenta in blue bowl with herb garnish - Food Fantasy/Shutterstock When done well, a bowl of polenta should be thick, comforting, and creamy. But, just like a good risotto, this creaminess should come ...

The thought of making polenta conjures up images of Italian nonnas standing over a hot stove, stirring pots of the thick, bubbling cornmeal mixture until tender and creamy. It’s a nice thought, but on ...

Mushrooms, sausage ragu with polenta, doesn’t sound like perfect comfort food? Of course, there are so many versions of ragu, but most of them all have some meat as a base. This is the version that I ...

SAN DIEGO — While traveling in the Swiss and Italian Alps skiing, I found all the ski areas have some version of polenta. Whether it be creamy served with a ragu or wild mushrooms. Or fried and topped ...

This nourishing dish of creamy polenta with mushrooms, kale, and chickpeas makes for a perfect plant-based dinner ...

So here's the thing, polenta crostini are super popular in Northern Italy—especially when the weather turns chilly. I mean, frying up a slab of cornmeal until it is all crispy and golden? Really good ...

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In a 2- to 3-quart saucepan with a lid, bring the water to a rolling boil. Pour in the polenta while whisking continuously. Stir in the salt and continue whisking until the polenta has thickened ...

Add Yahoo as a preferred source to see more of our stories on Google. If you've ever looked at a package of polenta, you might have wondered, what exactly is polenta? Isn't it just cornmeal? Although ...