I made this recipe last night but didn’t heed the advice to halve the amount of polenta. http://www.epicurious.com/recipes/food/views/KALE-AND-MUSHROOMS-WITH-CREAMY-POLENTA-233922 Any suggestions on how to use up quite a bit...

I had a nice version of polenta with gorgonzola and mushrooms at the Oliver and Bonacini at Blue Mountain last year. Who serves the best polenta in Toronto? I’d love to hear your recommendations.

I made way too much instant polenta tonight. Any suggestions for what to do with the mounds of extra?

Are you referring to polenta in a plastic tube? I usually slice it into rounds about 1/2" thick, fry them, and serve with a meat sauce of some sort. paulj

Not sure how that baked polenta recipe will work, let us know. If you are simply looking for a less work-intensive technique that doesn’t necessarily have to be baked, Marcella Hazan’s epicurious stovetop technique...

This is one of those miracle recipes that is better than the sum of its parts. Cook polenta on the stove top however you like. I just use polenta, water and salt but you may want to add butter, milk, stock, whatever. When polenta...

sorry, friends; forgot to add in 2 1/2 c. water to the liquid ingredients. also, if you want fry-able polenta triangles or squares, use only 1/2 c. water plus all the other liquids, which will yield a VERY thick product; pour into...

I bought a package of the tube shaped polenta that is premade. I was thinking of using it during the tail portion of an Italian themed meal. I have never tried it before, but figured I could cut and pan fry it, then place some...

, as the recipe calls for. There is an italian butcher/specialty store across the street which I can pull myself together enough to schlep to – of course, that is where I will get the pancetta too. Question: I know they...

So, I had a bit of a polenta disaster on the weekend. Every italian cookbook i have (and i have many) indicates that polenta should take between 40 min and an hour to cook into that delectable porridge that makes such a nice base...

of Polenta Company of San Francisco polenta. The owner of the company told her it was "an old paesan’s mother’s recipe from Tuscany." 2 tbsp. corn oil 2 cups Anson Mills Rustic Coarse Polenta Integrale or similar 9 cups...

To my surprise, diBruno’s does not carry this. Do you know who might carry coarse polenta locally? Failing that, what’s the best on line source? Thanks

My last few batches of polenta have stripped a fair portion of the enamel off the bottom of my cast iron dutch oven. My fault for buying one from the Martha Stewart Collection at KMart, I guess. Anyway, I need a new pot to cook...

I bought some beautiful corn from a farmstand. I want to make a fried polenta dish topped with roasted tomatoes and goat cheese. I have dinner plans out for tonight and tomorrow night, so I’m planning on making it for...

Ok, so the discussion the other day persuaded me to try making creamy polenta, because if polenta can be even better, why not? I used the fine ground corn meal, as per usual, adding it to warm chicken stock (that I had just made)...