Enough for 3-4 coarse polenta (bramata) 125g thyme leaves 1 teaspoon oil, for deep frying creme fraiche 4 tablespoons taleggio 150g Bring 750ml of water to the boil in a heavy-based, deep-sided pot ...

Reviews and recommendations are unbiased and products are independently selected. Postmedia may earn an affiliate commission from purchases made through links on this page. Polenta is another one of ...

Cut the polenta into small cubes. Bring a wok up to heat filled with vegetable oil. Roll the polenta cubes in cornflour and when the oil is very hot place in the wok and cook till golden brown. Remove ...

Australian Gourmet Traveller recipe for fried polenta with mushrooms and Gorgonzola. This would also make a great light lunch, served with a green salad. You can cook the polenta a few days in advance ...

The first time I made this spirited, stand-around-the-kitchen appetizer we had friends visiting from San Francisco. The dinner was really a campaign to get them to move back to New York. There were ...

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

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...

This is a delightful warm winter salad, it has weight yet still retains a lovely freshness. Morsels of fried polenta and chunks of roasted nashi mingle together and are balanced with crunchy slivers ...

Bring the milk to the boil in a thick-bottomed pan, then add the garlic, bay leaf, salt and pepper and nutmeg. Simmer for 5 minutes then whisk in the polenta. Cook on a low heat for about 10 minutes, ...

Although polenta is woven firmly into the cooking and culture of much of Europe, it's relatively modern, since corn didn't come to Europe till after Columbus, at the very end of the 15th century.