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 ...

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 ...

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 ...

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 ...

1. Preheat oven to 400 degrees. Lightly grease a 3-quart rectangular casserole. 2. In a large saucepan, bring broth and butter to a boil. Stir milk and polenta together, then add to boiling broth.

The first recipe features polenta, a thick porridge made of gluten-free corn meal. Fresh speckled trout and sand trout require simple cooking techniques. A Dallas community cookbook sent me on a pasta ...

Originally made with chestnut flour, polenta was once the catchall term for any grain boiled to a porridge and flavored with spices and cheese.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 ...

When tomatoes are at their peak, make a delicious garden tomato sauce to serve over pasta or polenta (stone-ground cornmeal). Polenta is super easy to prepare: just bring water and milk to a boil, ...

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 ...

I enjoy stuffed and filled dishes that offer some surprise. The rice-based fillings of dolmas and stuffed cabbage, and the ham and cheese filling of chicken cordon bleu are standard fare. However, a ...

Originally made with chestnut flour, polenta was once the catchall term for any grain boiled to a porridge and flavored with spices and cheese.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 ...