1. Prepare the polenta: In a medium pot, bring 4 cups water to a boil. Add the salt. Slowly pour in the polenta while stirring. Add the avocado oil, reduce the heat to low and cover. Cook, stirring ...

Like many Americans, I grew up associating Italian meals with pasta and bread. The first time I traveled in northern Italy, I ...

Look at the wildly tangled leaves of curly endive, the furiously jagged edges of dandelion greens, the deep furls of escarole and right off you know there’s something about them that’s just begging to ...

Plus, get the best of BroadwayWorld delivered to your inbox, and unlimited access to our editorial content across the globe. Good cooks know that the best meals start with fine ingredients. Polenta ...

Reduce heat to medium. Add remaining tablespoon oil to pan; cook garlic and red-pepper flakes until fragrant, about 1 minute. Add tomatoes and their juice along with 2 cups water; bring to a boil.

Pour the olive oil into a flameproof casserole and warm over medium-high heat. Add onion, celery and carrot, season with salt and pepper and sauté very slowly until caramelized (about 8 minutes).

Traditional polenta recipes call for stirring course cornmeal in water for more than 20 minutes and then adding butter, cheese, and other ingredients and stirring for another 20-plus minutes. Who has ...

Heat milk and water in a large heavy-bottomed pan. Once it's simmering, add polenta in a slow stream, whisking constantly to avoid lumps. Continue to stir with a wooden spoon 40-45 minutes on a low ...

Spicy pulled pork over polenta only sounds like a culture clash. It oozes comfort and makes more sense than you might think. Polenta, made from cornmeal, isn't far removed from the corn tortillas and ...

When you’re not quite ready to fall deep into autumn, late-summer flavors can help ease us into cooler weather. Soft polenta and tender, roasted tomatoes with plumped-up olives are a pretty perfect ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Soft Polenta Yield: 4 servings 1 cup milk 3 cups water 1. Combine milk and water in a medium pot; bring to a simmer. Whisk ...

1. Wash the escarole leaves in two changes of water. Trim the stems. Set aside the very tender yellow-green core, reserving for salads. Dry and cut the leaves into strips about one-half inch wide. 2.