Ratios vary a bit per recipe, but will typically be about 4 ... you can also turn your baked polenta into a creamy pudding ...

Rub the surface of the polenta with softened butter and sprinkle with the remaining grated Parmigiano cheese. Bake in a 375° oven for 1 hour, until the top and side are lightly browned and crisp.

Cheap and filling, polenta is the perfect January ingredient. Plus, we’re big fans of any dish that a) can be made in one pot, saving on the washing up and b) uses not one but two different ...

Filled with delicious recipes inspired by Venice and the ... (a snack between lunch and dinner).” Prepare the polenta (but do not bake it). Spoon the polenta into a loaf tin and leave to set ...

Equipment and preparation: you will need a deep 20cm/8in round tin and a kitchen thermometer for this recipe. For the cake ... Combine the almonds, polenta, flour and bicarbonate of soda in ...

Three kinds of leafy greens—kale, Swiss chard, and spinach—combine with mushrooms, garlic, leeks, mustard, and spices to form ...

Whisking continuously, pour in polenta and continue ... mixture and return to oven to bake 15 minutes. Remove from oven, cut with pizza wheel and serve. Recipe from Clean Start by Terry Walters ...

Polenta has a unique texture and can carry other flavours really well, especially citrus. When baked in a cake, it produces a sturdy structure and acts like a sponge, drawing in all the flavour ...

There is only one way to describe oven-baked polenta chips — the bomb. These you have to try, with their subtle taste of rosemary and delicious crunchy texture. Make your polenta earlier in the ...

Polenta is ground cornmeal — you could also use panko crumbs (Japanese bread crumbs) or normal breadcrumbs instead — both give a crispy coating.