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 ...

Instant polenta: Also known as quick-cooking polenta, it is a processed version that cooks much faster than the traditional ...

To prepare polenta and bruscitt, take the beef and trim off the excess fat (1), then cut it into half-inch chunks (2); cut ...

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 ...

Love Italian cuisine? Make a change from your go-to pasta dishes with these three delicious polenta recipes. When you think of Italian food, your mind may wander to plates piled high with pasta or ...

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 ...

Reheat if necessary and serve over polenta. Recipe courtesy of Cook This Now by Melissa Clark/Hyperion, 2011.

Line a large baking tray with baking parchment. Once the polenta is firm, pull it up out of the tin, place on a chopping board and carefully remove the paper or cling film. Cut the slab into ...