It's amazing what difference a dish's name can make. Polenta, the Italian name for ground corn cooked in liquid to a creamy smooth texture, has gustatory appeal. But corn meal mush, our blunt and ...

1. In a large skillet over med-high heat, add the 2 tbsp. olive oil and the sausage. Break up the sausage and cook until browned. Add the garlic and cook 1 more minute. 2. Lower the heat to med-low ...

Originally made with chestnut flour, polenta was once the catchall term for any grain boiled to a porridge and flavored with spices and cheese. When corn came from the New World to the Italian ...

Cook's note: Fine and coarse corn meal can be found at better supermarkets and food import stores. Cook polenta: Heat water in a deep pot. Add salt and butter. Slowly, in a steady stream, add corn ...

1. Preheat oven to 400 degrees. Lightly grease a 3-quart rectangular casserole. 2. In a large saucepan, bring broth and butter to a boil. Stir milk and polenta together, then add to boiling broth.

Yes and no. It has a long history in Italian cooking, although it is based on New World corn. What were the Italians doing with corn? It is not a native to Italy? They tried many plants to make flour.

Television show host, restaurateur and cookbook author Michael Symon is stopping by the TODAY kitchen to share a few of his favorite family-friendly recipes. He shows us how to make tender ricotta ...

Want to really impress your guests the next time you serve cake? Take a tip from Italian twins John and Tony Alberti and add a cocktail that's matched to the dessert. They pair their their Nutella ...

Originally made with chestnut flour, polenta was once the catchall term for any grain boiled to a porridge and flavored with spices and cheese. When corn came from the New World to the Italian ...