This dish delivers the festive drama of the flip and makes a gorgeous vegetarian centerpiece for the holidays.

Like many Americans, I grew up associating Italian meals with pasta and bread. The first time I traveled in northern Italy, I ...

Chef Suzanne Goin adores the straightforward flavors in this vegetarian dish: the sautéed mushrooms and greens and the tangy mascarpone that melts into the creamy polenta. Suzanne Goin is a four-time ...

With Christmas a week out, Chef Mark Benson with Harmons shows us how to make creamy polenta Here's what to know about how to ...

Few things are as comforting as a bowl of polenta or grits, ideally topped with some delicious, saucy situation, be it pork ragu or sautéed shrimp. But what is the difference between grits and polenta ...

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 ...

To prepare the polenta casoncelli with rabbit, first make the egg pasta. Pour the flour and semolina (1) onto a work surface, form a well (2), and place the egg and the yolk in the center (3). Add the ...

In Italy’s Piedmont region, where polenta may be better loved than anywhere else on Earth, the cornmeal mush is a food of the fall. When the air turns crisp with the first frost and people await the ...