Of course, there are so many versions of ragu, but most of them all have some meat as a base. This is the version that I ...

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 ...

Filled with delicious recipes inspired by Venice and the ... It must be firm enough to cut into slices. Turn the polenta loaf out of the tin and cut it into 1-cm/½-inch thick slices, about ...

A simple vegan and gluten-free dinner that’s ready in 20 minutes. Use whatever greens you have in the fridge to top this spicy, fragrant polenta. Each serving provides 594 kcal, 12g protein, 67g ...

This gorgeous David Tanis spread stars a sweet-tart radicchio salad, and a cheesy polenta bake with herby mushrooms.

Scoop the polenta mixture on top of the orange slices and gently flatten it down ... As well as creating a more streamlined design for recipe content, we’ve added lots of new features to ...

Firm - Allowed to set and then sliced or shaped ... This means you can substitute an equal amount of cornmeal for polenta in ...

But it turns out, you may be sleeping on slices that aren't actually bread at all. Polenta, the cornmeal-based Italian dish, is a culinary chameleon. It can be creamy and porridge-like ...

Save this recipe for later Add recipes ... topped with a few fresh strawberry slices, they’re a celebration of the start of spring and strawberry season. Polenta adds a lovely, crunchy texture ...

Whisking continuously, pour in polenta and continue whisking for 5 ... Remove from oven, cut with pizza wheel and serve. Recipe from Clean Start by Terry Walters/Sterling Epicure, 2011.

Jim’s always loved to eat, and he encourages his customers to cook by sending them recipes every week through ... a handful of polenta, milk, eggs, and chopped nuts become almost luxurious ...