Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...

If you haven't tried cooking with polenta much, you might want to consider it as a mild and slightly sweet alternative to wheat-based dishes. The cornmeal staple from northern Italy brings a great ...

Reviews and recommendations are unbiased and products are independently selected. Postmedia may earn an affiliate commission from purchases made through links on this page. Polenta is another one of ...

This simple recipe is a marriage of two even simpler foods, that add up to one flavorful appetizer, main dish or side. This would be welcome any time from breakfast to lunch to dinner, and also a nice ...

The savoury starter is unique to a remote mountain village in Campania You can save this article by registering for free here. Or sign-in if you have an account. Reviews and recommendations are ...

Enough for 3-4 coarse polenta (bramata) 125g thyme leaves 1 teaspoon oil, for deep frying creme fraiche 4 tablespoons taleggio 150g Bring 750ml of water to the boil in a heavy-based, deep-sided pot ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The Christian Science Church, and we’ve always been transparent about that. The Church publishes the Monitor ...

Cut the polenta into small cubes. Bring a wok up to heat filled with vegetable oil. Roll the polenta cubes in cornflour and when the oil is very hot place in the wok and cook till golden brown. Remove ...

Note: This will yield 4 cups of cooked polenta. Store extra in a covered bowl in the refrigerator for up to 3 days, or freeze. To reheat, turn into a pot and set over low heat. Add a little water or ...

In the winter, I love serving pot roast or chili over fried polenta. But in summer, my cravings turn to cooler fare. Here, prepared polenta is cut into rounds, pan-fried in olive oil and topped like ...

Polenta, that mild-in-flavor cornmeal that hails from Italy, hasn’t yet experienced the universal acceptance of other starchy sides such as mashed potatoes. So if you’re wondering if you should just ...