These crispy slabs of golden polenta are delicious either on their own or paired with whatever toppings or sauces you choose. Marcia Kiesel, a former Food & Wine test kitchen supervisor, is an ...

Missy Frederick is the Editorial Director for Eater’s dining team. She has covered the D.C. restaurant industry since 2007, offers expertise in business reporting and regional American dishes, and ...

Instant flour for polenta 125 g Water 500 g Extra virgin olive oil 10 g Coarse salt q.b. Thyme q.b. To prepare the polenta rolls, fill a tall pot with water and start heating it on low. When the water ...

This simple recipe is a marriage of two even simpler foods, that add up to one flavorful appetizer, main dish or side. It would be welcome any time from breakfast to lunch to dinner, and also a nice ...

These dishes show how versatile Italian-style cornmeal is, including crisp fried squares and lemony cakes. Molly McArdle is Food & Wine's Updates Editor. She has written and edited stories about food, ...

Add Yahoo as a preferred source to see more of our stories on Google. Credit: Food & Wine / Photo by Jen Causey / Food Styling by Julian Hensarling / Prop Styling by Josh Hoggle Polenta refers to a ...

Polenta refers to a coarsely ground yellow cornmeal and to the Italian dish made from it, which originated in Friuli-Venezia Giulia. Once considered humble fare, it gained wider recognition after ...