Pile the mixture onto crispy, fluffy cakes of fried polenta and you have the perfect hors d'oeuvre, which is altogether earthy, sweet, and tangy. Polenta, a type of coarsely ground cornmeal ...

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 ...

Scoop the polenta ... the cake upside down and pour a little more syrup over the top. We hope you enjoy browsing our brand-new food hub. As well as creating a more streamlined design for recipe ...

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 ...

In this dish, recipe developer ... add the polenta rounds in batches and cook for 3 minutes on each side, until golden and ...

Polenta is coarsely or finely ground yellow or white maize (cornmeal). Chunky fries made with cornmeal dipped in a parmesan, pepper and chilli flakes batter and fried crisp. Gradually add the polenta ...

Opting for cornbread rather than various types of breadcrumbs calls back to the original food while giving the modern ones a ...

This rich, buttery cake, which can double as a dessert served with thick yoghurt, keeps well, In fact it improves the next day when the almonds begin to release their nut oil.

This is your cake. It takes only 15 minutes to prepare, then a quick syrup poured over the top. It makes an impressive dessert or is delicious in the afternoon with a cup of tea.