Add Yahoo as a preferred source to see more of our stories on Google. Proof that polenta can be as crispy as it is creamy. These tiny bites are a lot like corner pieces of cornbread. Spaghetti can sit ...

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 ...

In most cases, I’m a terribly traditional cook. If there is a longer, slower, more manual way to do something, almost invariably I will prefer it. But even I push tradition aside when I find an ...

Mateo Restaurant Provençal, Boulder, Colo. Pour creamy polenta onto a sheet tray using a rubber spatula to smooth the surface (use a non-stick tray that will allow the polenta to remain approximately ...

Well-made polenta is good by itself - just stir in a lot of butter and Parmigiano. But it's even better when served with a sauce. The traditional accompaniment is some kind of long-braised ragu made ...

Editor's note: As part of Cook's Country magazine's quest to celebrate, revive and restore classic American recipes, test cook Katie Leaird set off to Cranston in search of recipes from locals. She ...

One of the best and easiest vegetarian entrees to prepare for large groups of people has three components: a mixture of roasted, seasoned vegetables; a starch of some kind; and a room-temperature make ...

Add Yahoo as a preferred source to see more of our stories on Google. Trade the usual spaghetti for polenta and you’re left with a meal that’s elegant enough to serve to company, yet still ...

Pour the olive oil into a flameproof casserole and warm over medium-high heat. Add onion, celery and carrot, season with salt and pepper and sauté very slowly until caramelized (about 8 minutes).

1. To make sauce: In a large skillet, warm olive oil and cook sausage over medium heat until golden brown. Remove sausages and cut diagonally into ¾-inch slices, then return to skillet. Add onion and ...

You can go to a fancy store and buy a fancy 24-ounce bag of cornmeal for polenta, and it will cost you $3.99. I think that’s hilarious. In recent years, chefs at many of the best restaurants have ...