Unwrap the polenta and slice it into ½-inch slices. Line a surface with paper towels.

Lightly butter 24 mini muffin cups (each about 1 3/4 inches in diameter with 1/2-inch-high sides). Bring broth to boil in medium saucepan over medium-high heat. Reduce heat to medium; gradually whisk ...

This polenta is the perfect match for a fresh and summery tomato-basil sauce. Arrange racks in upper and lower thirds of oven; preheat to 425°. Line a large rimmed baking sheet with foil and brush ...

Preheat oven to 350 degrees F. In a large, oven-safe saucepan heat the olive oil over medium heat. Add the red onion and salt and sweat until the onions begin to turn translucent, approximately 4 to 5 ...

Be sure not to use instant polenta for this recipe; you want coarse cornmeal. And if there are leftovers, simply pour them into a shallow dish, then refrigerate. The polenta will firm up and can ...

All you really need to make good basic polenta is yellow cornmeal (that is fine to medium-grained), water and salt. A flavored stock or broth can be used in place of water, and butter can be added for ...

Traditional polenta recipes call for stirring course cornmeal in water for more than 20 minutes and then adding butter, cheese, and other ingredients and stirring for another 20-plus minutes. Who has ...

In "Quick & Dirty," Salon Food's Mary Elizabeth Williams serves up simplified recipes and shortcuts for exhausted cooks just like you — because quick and dirty should still be delicious. It doesn’t ...