This white polenta is cooked in cinnamon and milk and is a take on traditional porridge. It makes for a more refined and lighter breakfast, perfect with summer fruit and, of course, chopped dates.

Many countries have a type of starchy porridge that is enjoyed with meals or for breakfast, and in Italy, that's polenta.

Polenta is a traditional Italian dish made from coarse ground cornmeal. The ground corn product can be served creamy, like ...

Fine polenta (the instant of quick-cook variety) is the type most widely available in the UK. Ready-to-eat polenta is also available, sold in rubbery looking blocks. Polenta can be served hot ...

Continue cooking, whisking so polenta doesn’t stick to bottom of pot, until the mixture resembles a smooth, pourable porridge, about 25 minutes. If too thick, stir in splashes of water to thin ...

Use whatever greens you have in the fridge to top this spicy, fragrant polenta. Each serving provides 594 kcal, 12g protein, 67g carbohydrates (of which 4g sugars), 29g fat (of which 3g saturates ...

Make sure to try sarmale (Romanian cabbage rolls), mămăligă (polenta porridge) and the various stews. Rewards spotlight: This is a great sweet spot for using your Delta SkyMiles. If you’re ...

It might start with that common description of it as porridge, which suggests something gloopy and dull. Upma should be ...

Cook over medium heat, stirring often to ensure that the semolina doesn’t stick to the bottom of the pot and scorch, until porridge thickens and has a nutty aroma, 15-20 minutes. If mixture ...

True story: My husband and I make these every time we're down in the dumps, so I can confirm they're a solid mood booster. Spread everything on a tortilla, roll it up, microwave for 20 seconds, and ...