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 ...

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).

Imagine the best cornbread you've ever had—warm, buttery, toasty. Delicious, right? Now imagine if it could be melted down, made twice as rich, and topped with savory, truffle-oil-enhanced mushrooms.

Polenta is an ancient Roman porridge, originally made with all kinds of grains, most popular now with cornmeal. It's stirred with water to form a coarse mixture, a slow process that can take up to 15 ...