Polenta should be served soft from the pot, or chilled and then pan-fried. Wild mushrooms, cheese, fresh herbs, and olives are good additions to this grain....
Author: Candice
Polenta is nothing more than coarsely ground cornmeal. The classic ratio is 1 part polenta to 4 parts water, but I like to measure the polenta just a little...
Author: Chef John
Lasagna noodles are replaced with layers of creamy polenta in this vegetarian lasagna that tastes even better as leftovers.
Author: LauraF
Creamy polenta, vegan cheese blend, and flavorful radicchio meet in this vegan meal. This is an adaptation of a popular dish from the Lombardy region of...
Author: Buckwheat Queen
So easy and so good! This recipe is great as-is, or can be a start for so many variations.
Author: Angie S
Refrigerated polenta with a stove top sauce. We prefer the flavored polenta and spicy Italian sausage and also use spicy Italian seasoning to give it some...
Author: SPICYGIRL
I love this veggie-packed dish. I've served the veggie topping over polenta, couscous, and with gnocchi to rave reviews with each variation. Even my unadventurous...
Author: kelseymay28
Hearty and delicious, a great and different way to serve chicken livers.
Author: BLUESP
This is great with any main dish, as a main dish, or for breakfast. If you don't like bell peppers, leave them out; it still tastes great! Season with...
Author: abotexascooker
Use plain soy milk, not vanilla. Serve loose as a breakfast alternative, or add vegan cheese for richness.
Author: chefcs
A warm, filling main course for breakfast or brunch or a sassy southern side dish for supper. Be sure to make up a mess of biscuits to serve alongside...
Author: BETHMCAFEE
Directly from the mountains surrounding Bergamo in Northern Italy, cornmeal polenta and ground buckwheat mix with buttery Taleggio cheese. Served piping...
Author: Buckwheat Queen
Based on a vegetarian arepa I found in SoCal, this dish combines surprising flavors and textures for an easy meal.
Author: angloesque
This was my first attempt at polenta. I like it, but it is my mother Sandie who truly loves it. We always eat it with homemade blackberry jam on the weekends....
Author: mhurst86
Polenta slices are topped with a deliciously seasoned mixture of diced Roma tomatoes and seedless cucumber, then sprinkled with Parmesan cheese and broiled...
Author: LAURSOX
This is a great veggie recipe that can be eaten as a meal or prepared for an appetizer. Even my meat and potatoes husband enjoys it.
Author: PAULA SELLERS
Quick and easy to make pizza with much more character than a normal slice of pepperoni pizza!
Author: CHEF17411
This breakfast porridge is vegan, gluten free, and delicious! Add more sugar or omit it depending on your taste preference.
Author: EVELLINGSON
A delicious medley of hot Italian sausage and peppers is spooned over creamy Parmesan polenta in this satisfying weeknight recipe.
Author: Julie Hubert
This is a tasty way to eat polenta. We use it for appetizers or with dinner.
Author: Karen Gallinetti
Creamy polenta is seasoned with Parmesan and rosemary -- delicious served with osso buco (braised lamb or veal shanks). This is excellent without the rosemary...
Author: food-dancer
Crispy and flavorful, these are a wonderful alternative to standard veggie burgers - but can also be enjoyed by meat eaters!
Author: erw123
These down-home Bahamian style peas and grits are traditionally served with fried fish.
Author: Kristal
A quick and easy meal with lots of flavor. Put together in 10 minutes.
Author: Fiffen
Polenta recipe is a northern Italian dish made with coarsely ground cornmeal and salted water. Polenta is a versatile dish with different textures. It...
Author: Recipes from Italy
This recipe is a complement to any brunch or dinner. The name says it all--this dish is super cheesy and a little hot.
Author: BEETS
I had this at a party at a colleague's house. I've loved cheese grits for years, but these are by far the best I've ever had.
Author: ABBYLADYBUG
Simple directions on how to cook plain polenta. There are many options for polenta once it is cooked: you can mix in fresh herbs and cheeses, bake it,...
Author: IDAJ
A wonderful dish that is a favorite for Derby Day (or any day) brunch.
Author: Mark Ky
A quick and easy meal with lots of flavor. Put together in 10 minutes.
Author: Fiffen
My entire family loves this recipe. A quick baked polenta topped with red sauce. Very easy to make and great the next day too (and the day after that!)...
Author: Jacquita
A delicious, quick, vegan comfort food meal. I like to add a little hot sauce (such as Tabasco®) or cayenne pepper, but that's just me!
Author: shelbyRS93
This is an excellent polenta recipe with a Mexican kick!!
Author: Karen Gallinetti
This is a gourmet polenta recipe as it uses kale and goat cheese.
Author: Candice
Polenta should be served soft from the pot, or chilled and then pan-fried. Wild mushrooms, cheese, fresh herbs, and olives are good additions to this grain....
Author: Candice
Why buy polenta in a box when you can make it from scratch cheaper? A great day-before dish. Once the polenta has been refrigerated serve it in a variety...
Author: Dawn
Creamy polenta, vegan cheese blend, and flavorful radicchio meet in this vegan meal. This is an adaptation of a popular dish from the Lombardy region of...
Author: Buckwheat Queen
It's a great day when my mom serves up this Southern specialty! Cooked grits are combined with seasonings, cheese, and eggs, then baked. The eggs are the...
Author: SARA LEE
Polenta baked with Gorgonzola and grated Parmesan is also known as polenta concia. It's a typical dish of the Northern Italian Lombardy region, where Gorgonzola...
Author: Anonymous
Easy and delicious creamy polenta. Makes a great side, appetizer, or base for a hearty stew.
Author: Keith Haney
Pre-made polenta, Cajun seasoning, olive oil, and a little salt are all you need for these crispy polenta fries. They are great right out of the oven but...
Author: Bren
Why stir polenta forever when this delicious recipe works beautifully? I like to roast veggies (eggplant, zucchini, onion) while the polenta bakes, then...
Author: Nancy