Learn how to buy, cook, and store this versatile grain. On first glance, polenta, cornmeal, and grits seem similar; after all, they’re all derived from corn. But it’s the type of corn — and how it’s ...

This simple recipe is a marriage of two even simpler foods, that add up to one flavorful appetizer, main dish or side. This ...

Crisp-cooked triangles of creamy polenta are the perfect accompaniment for all types of main courses, from roasted and ...

The thought of making polenta conjures up images of Italian nonnas standing over a hot stove, stirring pots of the thick, bubbling cornmeal mixture until tender and creamy. It’s a nice thought, but on ...

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 ...

Heat olive oil in a pan over medium heat. Place chicken skin-side down and cook for 6–8 minutes to slowly render the fat and ...

This post originally appeared on Food52. As you’ll know if you’ve ever tipped a bag of coarse-ground cornmeal into simmering water without doing the math, polenta for dinner is a much bigger ...

"Polenta -- I May Be Doing it Wrong." This was the subject line of an email we received a couple of months ago, from a reader who wanted to know why her cornmeal porridge always "seems to turn out ...

I eat a lot of corn and corn products. I love cornbread, corn casserole, cornmeal-crusted catfish, grits, and polenta, and consider those last two to be distinct dishes. Much like pornography and ...