Brush the top of the polenta squares generously with olive oil, and place the polenta, oiled side down, on the grill. Brush the tops with olive oil. After about 3 minutes, rotate the polenta 90 ...

This highly flavorful steak is versatile enough to work for family-style dining, as well as a party-worthy appetizer. It all comes down to the polenta. The dish starts by marinating thinly sliced ...

Preparation. Step 1. Heat 1 tablespoon oil in medium skillet over medium heat. Add onion; sauté 5 minutes. Add garlic; sauté 1 minute. Add corn; sauté until heated through, about 3 minutes.

4. Place the remaining 1 cup chicken stock in a small saucepan and bring to a boil. Reduce slightly. Add the peas and arugula or greens and cook for a few more minutes. Whisk in 2 tablespoons ...

In a small pot, bring the water to a simmer. Slowly rain in the cornmeal, whisking to avoid any lumps. Whisk in the salt. Cook, stirring frequently, until the polenta is softened and fluffy, 20 to ...

Eggs Benedict on grilled polenta recipe. Serve eggs Benedict on grilled polenta instead of English muffins if you want an equally delicious change to a classic. Serves 2. Prep time: 8 minutes ...

Grilled Parmesan Polenta Chips. This recipe warns: beware, these polenta chips are highly addicting. Plus, they’re super easy and quick to make—simply slice, grill, and serve! 8.

Decrease heat to medium and cook, stirring occasionally, until polenta is tender and cooked through, 20 minutes. Add the milk, butter and cheese; stir together until warmed through. 2.

Polenta, the cornmeal-based Italian dish, is a culinary chameleon. It can be creamy and porridge-like, served at breakfast with eggs, or a sweet version with vanilla and brown sugar.

1. In a blender, combine the oil, vinegar, salt, peppercorns and garlic. Purée until smooth, then pour into a stainless steel or other non-reactive bowl.

Want to impress Dad with a killer barbecue side dish on Father’s Day? This grilled salad from the recent cookbook, “Martha Stewart’s Grilling: 125+ Recipes for Gatherings Big and Small ...

For two months one summer, Kinkead’s chef/owner Bob Kinkead took his grilled squid with polenta and tomato fondue off the menu. Little did he realize the backlash it would cause. “People were ...