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 ...

This is an unusual dinner recipe, but boy did we enjoy it. Frying the polenta in butter makes the edges nice and crispy but keeps the middle creamy. The pork and tomato mixture gives the polenta a ...

If you haven't tried cooking with polenta much, you might want to consider it as a mild and slightly sweet alternative to wheat-based dishes. The cornmeal staple from northern Italy brings a great ...

Television show host, restaurateur and cookbook author Michael Symon is stopping by the TODAY kitchen to share a few of his favorite family-friendly recipes. He shows us how to make tender ricotta ...

Note: This will yield 4 cups of cooked polenta. Store extra in a covered bowl in the refrigerator for up to 3 days, or freeze. To reheat, turn into a pot and set over low heat. Add a little water or ...