Right about now, home cooks are weary. They're tired of entertaining and maybe even just plain cooked-out. Enter: quick pantry meals. Not just canned tuna fish and beans, but frozen seafood, polenta, ...

1. For the polenta, add the milk, broth, and corn to a heavy pot over high heat. Bring to a boil. Once it boils, whisk in the cornmeal until fully combined. Lower the heat to low. Simmer and stir ...

1. Peel and devein shrimp. Leave the ends of the tails on, if desired. Place clean shrimp in a large sealable storage bag. 2. In a small bowl, whisk together remaining ingredients. 3. Pour the ...

Polenta and grits are not exactly the same. But they are close cousins, both made from medium-to-coarsely ground corn that cooks into a creamy, satisfying bed for a saucy entree. One of the pairings ...

This Mediterranean fave goes nicely with seafood. Prepare grill or broiler for medium-high heat. Heat saucepan of water over high heat; add asparagus. Cook until just tender. Drain. Grill shrimp until ...

In a pan, bring stock and water to a boil and add in polenta. Continue to stir polenta until creamy and them add in butter and stir again, if using parmesan stir in. an remove from here Separately, ...

I look at shelf-stable tubes of polenta and only see the paths not taken toward deliciousness. They showcase the exact opposite of what usually goes into great polenta: coarsely ground cornmeal for ...

Right about now, home cooks are weary. They're tired of entertaining and maybe even just plain cooked-out. Enter: quick pantry meals. Not just canned tuna fish and beans, but frozen seafood, polenta, ...

Serves 4. Recipe is by Teresa B. Day. 2 pounds large raw shrimp, peeled 2 tablespoons olive oil 1 tablespoon lemon juice 1 teaspoon white balsamic vinegar 1 teaspoon honey 1 clove garlic, minced ¼ ...

On summer nights in South Carolina’s low country, shrimp and grits make a crowd-pleasing combination. The spicier, the cheesier and the fresher, the better. This recipe substitutes prepared polenta ...