Polenta

by Marian Davis

My earliest memories of polenta are of eating it with the older Italian couple who lived next to us in rural northern California. They were Mr. and Mrs. Spini to my brother and me and also to my parents. They had some th...read more

by Donna Marie Cox

Polenta is a dish which is made from ground yellow or white corn meal, also known as ground maize, which has been boiled. Depending upon the region and the texture which is desired, polenta can be ground either coarsely o...read more

by Agnes Joergler

Recent research discovers the highly aphrodisiac properties of polenta. in fact this cereal is in absence of triptophan, premonitory of seratonin, enemy substance of erotism. are you ready for a receipt I've translated ...read more

by Spencer Wigton

One of college's greatest challenges is stomaching the "dorm food" each day. When you need a break from the daily gruel, polenta is a cheap and easy alternative. By cheap and easy I mean that with the basic recipe, you c...read more

by Roberta Maria Atti

Polenta Con Verdura (serves 4 or 5) 5 cups water 1 and 1/2 cups Polenta (Italian corn flour, available in gourmet supermarkets or specialty stores - use masa harina or coarse corn meal if Polenta is not available) 1/2...read more

by Kimberly Jordan

Polenta, an Italian staple, can be served either wet or dry. Instant varieties are readliy available on the market, and come in the form of yellow maize meal or ready-made and vacuum packed in blocks for slicing and grilli...read more

by Aldo Bonincontro

Polenta is a typical poor food of the North of Italy, that has been for centuries the main food, above all, for people living in the valleys of the Alps. That we know today is made with maize flour and diffused itself i...read more

by Sue Marchant

Polenta or semolina is a very useful staple to have in the kitchen. Not only can it be used to make puddings or a savoury accompaniment to roasted meat and vegetables, it's also very useful if you want to make a quick, cr...read more

by Bill Mehlman

One of the nice things about polenta is that you can prepare more than you and your guests will eat when you make it, and reuse the rest. Here's the method: have a heatproof pan such as a rectangular cake tin. If it's non-...read more

by Laura Brownlee

Surprisingly enough, carb are deadly when it comes to keeping trim - and you're talking to someone who's lost 73lbs knocking off the mainly carb diet. Polenta is high carb, without enough fibre to counter it. It should...read more