polenta

Puerto Rican Comfort Food: Veal Stew With Creamy Polenta Recipe

Hearty veal stew served over creamy polenta
Dec 2, 2014 4:00 pm
Photo: Ben Fink

Puerto Rico has a rich culinary history influenced by France, Spain, Africa and TaĆ­no Native American. If you're ready to cook and eat like a local, renowned San Juan chef Jose Santaella's new book, Cocina Tropical, is packed with vibrant and diverse dishes from around the country. From salt cod fritters to suckling pig, Cocina Tropical is a one-stop shop for the best cuisine Puerto Rico has to offer. When slow-cooking season hits, braise a pot of island-style veal stew. 

Cheesy Tomato Grits Recipe

Leftover tomato sauce? Time for cheesy grits.
Jun 7, 2014 9:00 am
Photo: Alexandra Grablewski

From our dude Nick Evans at Macheesmo comes Love Your Leftovers, an essential tome of what to do with the leftovers in your fridge. Brunch is a particularly useful meal when it comes to repurposing extra food, and these cheesy tomato grits are a great way to kick off your weekend. Make too much tomato sauce? Infuse cheesy grits for a flavor-packed brunch dish just begging for a poached egg.

Seared Polenta With Spicy Heirloom Tomato Sauce Recipe

Creamy polenta firms up for a savory vegan meal
Mar 20, 2014 2:00 pm
seared polenta with tomato sauce
Photo: Sara Remington

Earthbound Farm co-founder Myra Goodman, along with her daughter, recently released Straight From The Earth, a cookbook of wholesome vegan recipes. If you're jumping on the veggie-loading bandwagon, this is a cookbook you'll need in your kitchen arsenal. This crispy-creamy polenta smothered in a bold tomato sauce won't leave you wanting anything but seconds. 

Polenta With Winter Salad, Poached Egg And Blue Cheese Recipe

Love polenta? Weather getting to you? Try this out.
Nov 18, 2013 4:00 pm
Photo: Yunhee Kim

If you're going to cook a vegetarian meal, make sure it sticks to your ribs! That's why we're loving cookbook author Sarah Copeland's new book, Feast. Heed her expert tips, tricks and just plain old good advice for making delicious, filling vegetarian food that doesn't miss meat for a second. Take this salad for example, it's no ordinary salad — it's also an egg dish with blue cheese and hearty polenta involved. 

Hack Of The Day: Polenta Croutons

Because why use bread when you can use polenta?
Aug 7, 2013 10:00 am

I really love slice 'n cook polenta. It's more or less the same as if you'd cooked a batch (suffering multiple molten polenta burns), spread it into a pan, waited for that to cool and set forever, then sliced and fried or grilled it. Much easier is cracking open a log of pre-cooked polenta for cornmeal mush needs. Here's how to make polenta croutons for a hearty salad.

6 Ideas For Dinner Tonight: Polenta

Delicious polenta recipes for a hearty meal
Jan 20, 2013 2:01 pm

Polenta: it's what's for dinner. If you're a fan of cheese, you just found your favorite new way to enjoy it. Like shrimp and grits? They really should have taught you this in school, but polenta and grits are more or less the same thing. Stretch our that stirring wrist so you don't pull a carpal-hammie and apologize to mashed potatoes and rice some other time. Here are our 6 favorite polenta recipes (plus dessert!)

Polenta Custard Recipe

Three pronged corn attack: sorbet, milk and bread
Jan 14, 2013 3:01 pm
Photo: Rebecca Fondren

We're big fans of Uchi, well worth a trip to Austin by itself. But, you know, get tacos and stuff too. Ready to put some effort into one of the best desserts we've ever tasted? These folks cook methodically (for good reason), so break out that scale and get ready to show your sweet tooth a little love. 

Polenta Pasticciata Recipe, A "Messed Up" Polenta

Polenta baked with cheese, and more cheese
Jan 2, 2013 2:01 pm
polenta with cheese recipe
Photo: Simon Griffiths

Polenta requires a lot of attention, exceptional ingredients and decent upper-body strength, but when it's done right, few things in a dish are as satisfying. We selected Manuela Darling-Gansser's recipe from her new cookbook because it's one of the cheesier versions we've seen. Read on for the recipe.

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