Types Polenta primarily comes in two main types: Traditional polenta: This type is made from coarsely ground flint corn.It ...

It’s Thursday and that means we are back in Lynn Matava’s kitchen. Lynn is a Nutrition Educator with the University of Maryland Extension. If you’re a big fan of cheese, then Lynn has the perfect ...

Berkshire Snow Seekers Snowmobile Club Inc. is holding a polenta dinner fundraiser on Sunday, March 30, at the Polish Falcons Club.

On a cold night, there are few things in this world more satisfying and delicious than a huge plate of osso buco.

Bring the water to a boil in a large saucepan. Slowly whisk in the polenta. Cover and cook over low heat, whisking often, until thickened, about 10 minutes. Stir in the butter and cheese ...

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 ...

Whisking continuously, pour in polenta and continue whisking for 5 to 7 minutes until smooth and thick. Pour into two 11inch tart pans and spread evenly over bottom of each pan. Cool slightly and ...

The polenta will swell and become really thick - don’t leave for a minute or it could become lumpy. Pour the mixture into the prepared tin and smooth the surface with the back of a spoon. Set ...

What's not to love about an arepa? This dish, traditionally made in Venezuela and Colombia, is crispy, gooey, cheesy and consistently filled with delicious ingredients such as beans, avocado ...