Looking for a mild, comforting, and super-simple dish? This creamy polenta is the perfect recipe to accompany stewed meat, ...

1. Prepare the polenta: In a medium pot, bring 4 cups water to a boil. Add the salt. Slowly pour in the polenta while stirring. Add the avocado oil, reduce the heat to low and cover. Cook, stirring ...

Look at the wildly tangled leaves of curly endive, the furiously jagged edges of dandelion greens, the deep furls of escarole and right off you know there’s something about them that’s just begging to ...

In a small pot on medium heat put the oil with the diced shallot and cook until soft adding the mushroom until water comes out of the mushroom mix. Add the cream and cook until it starts to thicken, ...

When you’re not quite ready to fall deep into autumn, late-summer flavors can help ease us into cooler weather. Soft polenta and tender, roasted tomatoes with plumped-up olives are a pretty perfect ...

Reduce heat to medium. Add remaining tablespoon oil to pan; cook garlic and red-pepper flakes until fragrant, about 1 minute. Add tomatoes and their juice along with 2 cups water; bring to a boil.

Heat milk and water in a large heavy-bottomed pan. Once it's simmering, add polenta in a slow stream, whisking constantly to avoid lumps. Continue to stir with a wooden spoon 40-45 minutes on a low ...

Plus, get the best of BroadwayWorld delivered to your inbox, and unlimited access to our editorial content across the globe. Good cooks know that the best meals start with fine ingredients. Polenta ...

Spicy pulled pork over polenta only sounds like a culture clash. It oozes comfort and makes more sense than you might think. Polenta, made from cornmeal, isn't far removed from the corn tortillas and ...

Discover Chef Jason Michael Thomas's innovative gluten-free lasagna, featuring eggplant noodles and organic polenta, in this vibrant cooking segment.

1. Wash the escarole leaves in two changes of water. Trim the stems. Set aside the very tender yellow-green core, reserving for salads. Dry and cut the leaves into strips about one-half inch wide. 2.