I’ve tried so many ways to cook chicken — fried, baked, crusted, with more things than you can imagine. Why? Because my kids are chicken lovers. Here is one of the methods I use to give them a healthy ...

Creamy polenta, 2 ways, with Chef Leo Davila of Stixs & Stone. (John Marr, Copyright 2021 by KSAT - All rights reserved.) SAN ANTONIO – Chef Leo Davila with Stixs ...

1. To prepare the polenta: In a large heavy pan bring the water, salt, butter and olive oil to a boil. Slowly add the cornmeal, whisking constantly. Turn the heat to medium-low, cover and cook 20-25 ...

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 ...

Traditional polenta is spiced up with a little cayenne pepper and parmesan cheese, then topped with rosemary infused mushrooms. Even the most devout carnivores will be convinced after trying this ...

Calabrese Polenta Lasagna, because I don't know what else to call it, is another dish my mom made. Basic cornmeal made just the way you would make lasagna, but fool of goodness! My mom always new how ...

We call it cornmeal mush. The Italians call it polenta. And they’ve been making it since shortly after Columbus introduced corn to the Old World upon his return from America. At its most simple, ...

It doesn’t get cozier than this fall appetizer. You can use either fresh or canned pumpkin, depending on how fancy you want to get (or how lazy you feel). Spaghetti can sit this one out. Contrary to ...

Traditional polenta recipes call for stirring course cornmeal in water for more than 20 minutes and then adding butter, cheese, and other ingredients and stirring for another 20-plus minutes. Who has ...

Polenta is a creamy, savory, and comforting cornmeal foundation that's often topped with proteins, veggies, and sauces. While most polenta recipes, like this simple polenta, are a one-pot dish with a ...

Today, California cooks can get their hands on almost anything an Italian cook can, from pasta made with heirloom wheat to bottarga from Sardinia. Prosciutto di Parma is almost as common as ...

There's nothing better on a cold weekend morning than these baked eggs. They're hearty and are definitely food for the soul. Technique tip: While your polenta is on low heat, make sure to stir the ...