If you’ve been living under the assumption that making polenta at home is an arduous task, achievable only by Italian nonnas and people who have time to stand by the stove stirring for hours, think ...

Kelly is a food editor and writer whose work has appeared across digital and print publications including Food & Wine, Food52, Martha Stewart Living, and Real Simple. On first glance, polenta, ...

During my first attempt, what started as a golden, custardy mixture quickly ended up lumpy and chunky. No amount of stirring would save it; it tasted fine, but I couldn't let go of the fact that I'd ...