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 ...

It doesn’t get cozier than this fall appetizer. You can use either fresh or canned pumpkin, depending on how fancy you want to get (or how lazy you feel). Spaghetti can sit this one out. Contrary to ...

Whether baked slowly or finished off under the grill, polenta loves subtle spices, creamy butter and cheese and it’s perfect with earthy mushrooms and bitter radicchio ...

I like to make more than I need because the leftovers are great,” says the chef. “Pull the chicken off the bone, and toss it ...

Editor's note: As part of Cook's Country magazine's quest to celebrate, revive and restore classic American recipes, test cook Katie Leaird set off to Cranston in search of recipes from locals. She ...

Polenta is a versatile ingredient. If you're not familiar with it, it's from northern Italy. Soft and creamy, it's made of ...

You can go to a fancy store and buy a fancy 24-ounce bag of cornmeal for polenta, and it will cost you $3.99. I think that’s hilarious. In recent years, chefs at many of the best restaurants have ...

Pour the olive oil into a flameproof casserole and warm over medium-high heat. Add onion, celery and carrot, season with salt and pepper and sauté very slowly until caramelized (about 8 minutes).

Today I am going to share recipes for making polenta. I love polenta for its delicious and comforting qualities, but also for its diversity. While it is most commonly made from cornmeal, it can also ...

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 ...

Add Yahoo as a preferred source to see more of our stories on Google. Trade the usual spaghetti for polenta and you’re left with a meal that’s elegant enough to serve to company, yet still ...