Type what you have

Ingredients

• ✓ polenta
• water

Instructions

1. 1 Bring water to a boil. Reduce to a simmer. Pour in polenta steadily, stirring constantly. Continue to stir until polenta is thickened. It should come away from sides of the pan, and be able to support a spoon. This can take anywhere from 20 to 50 minutes. Pour polenta onto a wooden cutting board, let stand for a few minutes.

By Allrecipes Member

Ingredients

• ✓ polenta
• olive oil cooking spray
• salt
• black pepper

Instructions

1. 1 Preheat an air fryer to 350 degrees F (175 degrees C).
2. 2 Slice polenta into long, thin slices resembling french fries.
3. 3 Spray the bottom of the basket with cooking spray. Place 1/2 of the polenta fries in the basket and lightly mist the tops with cooking spray. Season with salt and pepper.
4. 4 Cook in the preheated air fryer for 10 minutes. Flip the fries with a spatula and cook until crispy, about 5 minutes longer. Transfer fries to a paper towel-lined plate. Repeat with remaining half of fries.

By Soup Loving Nicole

Ingredients

• ✓ polenta
• marinara sauce
• pesto
• pine nut
• mozzarella cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Oil an 11x7x2-inch baking dish.
2. 2 Arrange a single layer of polenta in the bottom of the prepared baking dish. Spread a thin layer of pesto over polenta. Spoon half of the sauce over polenta. Top with another layer of polenta and sauce.
3. 3 Bake, uncovered, for 25 minutes. Turn on the broiler. Top polenta with cheese and pine nuts, and broil until cheese browns and nuts are toasted.

By Fiffen

Ingredients

• ✓ polenta
• olive oil
• cajun seasoning
• salt

Instructions

1. 1 Preheat an air fryer to 356 degrees F (180 degrees C).
2. 2 Combine oil and Cajun seasoning in a small bowl. Brush seasoned oil onto the polenta wedges with a pastry brush. Sprinkle lightly with salt. Place the wedges into the bowl of the air fryer, overlapping slightly if needed.
3. 3 Cook in the preheated air fryer for 10 minutes. Flip carefully with a silicone spatula. Cook, shaking basket occasionally and using spatula if wedges stick, until crispy, 15 to 20 minutes more.

By Bren

Ingredients

• ✓ polenta
• water
• salt
• butter
• parmigiano-reggiano cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until there are no lumps.
3. 3 Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender. Cooking time will depend on the polenta grind.
4. 4 Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand for 5 minutes to thicken.
5. 5 Stir polenta and transfer to a serving bowl. Top polenta with remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.

By John Mitzewich

Ingredients

• ✓ polenta
• butter
• onion
• garlic
• chicken broth
• milk
• salt
• cheddar cheese
• parmesan cheese
• black pepper

Instructions

1. 1 Place butter, onion, and garlic in rice cooker; close lid and turn on cooker. Cook until onion is soft and translucent, stirring occasionally, 10 to 15 minutes. Add chicken broth, milk, polenta, and salt. Cover and cook on full cycle, stirring occasionally, until polenta has absorbed the liquid, about 20 minutes. Add Cheddar cheese, Parmesan cheese, and black pepper; stir until cheese is melted.

By Dan

Ingredients

• ✓ polenta
• cooking spray
• water
• salt
• butternut squash
• sour cream
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish with cooking spray.
2. 2 Pour water into the prepared dish; stir in polenta and salt.
3. 3 Bake in the preheated oven until polenta is thickened, about 40 minutes. Stir in squash, sour cream, and Cheddar cheese. Continue baking until cheese is melted, about 10 minutes more. Let stand for 10 minutes before serving.

By Nancy

Ingredients

• ✓ polenta
• chicken broth
• half-and-half
• grapeseed oil
• turkey sausage
• marinara sauce
• onion
• green bell pepper
• butter
• garlic salt
• red pepper
• parmigiano-reggiano cheese

Instructions

1. 1 Combine chicken broth, polenta, and half-and-half in a medium-sized heat-resistant glass bowl, such as Pyrex®. Set aside.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in grapeseed oil and allow to get hot. Add sausages and cook until brown, about 2 minutes per side. Pour in marinara sauce, onion, and bell pepper; mix to combine. Place a trivet into the pot and set the bowl of polenta on top of the trivet. Close and lock the lid.
3. 3 Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Whisk butter, garlic salt, red pepper, and Parmesan cheese into the polenta. Serve immediately.

By thedailygourmet

Ingredients

• ✓ polenta
• water
• salt
• butter
• heavy cream
• parmigiano-reggiano cheese
• pecorino romano cheese

Instructions

1. 1 Whisk water, polenta, and salt together in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select Porridge setting according to manufacturer's instructions; set timer for 10 minutes. Allow 5 to 10 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add butter and cream. Whisk until polenta is smooth and lump-free. Stir in Parmigiano-Reggiano and Pecorino Romano cheeses and whisk until melted and well combined.

By Kim's Cooking Now

Ingredients

• ✓ polenta
• chicken stock
• half-and-half
• olive oil
• tomato
• red bell pepper
• sweet onion
• garlic
• oregano
• thyme
• ancho chile powder
• parmesan cheese
• shrimp

Instructions

1. 1 Heat 2 cups chicken stock and half-and-half until nearly boiling. Add polenta and stir constantly until no clumps remain, 3 to 4 minutes. Reduce heat and simmer until tender and thickened, 20 to 30 minutes. Add additional stock or water if polenta is too thick.
2. 2 Heat oil in a large skillet over medium-high heat. Add tomatoes, bell pepper, onion, and garlic. Saute for 3 to 5 minutes. Add 1/2 cup chicken stock, oregano, thyme, and ancho chile powder. Simmer until vegetables reach desired texture, 3 to 5 minutes.
3. 3 Meanwhile, stir Parmesan cheese into the polenta. Add shrimp to the vegetable mixture; cook until pink and heated through, 3 to 5 minutes more. Spoon polenta onto serving plates and top with shrimp mixture.

By Mary Young

Ingredients

• ✓ polenta
• pumpkin puree
• butter
• egg
• egg white
• brown sugar
• baking soda
• salt
• cinnamon
• nutmeg
• clove
• yogurt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking dish.
2. 2 In a blender or food processor, blend pumpkin, butter, eggs, and egg whites. Mix in the brown sugar, baking soda, salt, cinnamon, nutmeg, and cloves. Blend until smooth, and transfer to a medium bowl.
3. 3 Mix yogurt and polenta into the pumpkin mixture. Pour into the prepared baking dish.
4. 4 Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Cool slightly before slicing.

By SASHENKA

Ingredients

• ✓ polenta
• milk
• water
• salt
• butter
• black pepper
• cheddar cheese

Instructions

1. 1 Combine milk, water, and kosher salt in a large pot over medium-high heat; bring to a boil. Gradually whisk polenta into boiling milk-water mixture. Reduce heat to low and cover. Simmer until creamy, about 20 minutes, lifting the lid and stirring every 3 to 4 minutes to prevent sticking.
2. 2 Remove the pot from heat. Stir in butter and pepper until incorporated. Gradually stir in cheese until melted. Serve hot.

By dadrules

Ingredients

• ✓ polenta
• baby bella mushroom
• olive oil
• balsamic vinegar
• thyme
• water
• half-and-half
• swiss cheese
• salt
• black pepper
• parmesan cheese
• half-and-half
• black truffle salt

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place mushrooms in a large baking dish, gill-side up. Drizzle olive oil and balsamic vinegar over mushrooms. Crush thyme between your fingers; sprinkle over mushrooms.
3. 3 Bake in the preheated oven until tender, about 20 minutes. Transfer to a plate using tongs. Leave any accumulated juices in the baking dish.
4. 4 Bring water and half-and-half to a boil in a large pot. Add polenta in a steady stream, whisking constantly. Reduce heat and cook, stirring constantly, until thickened, about 10 minutes. Remove from heat. Add Swiss cheese, sea salt, and pepper; stir until cheese is melted.
5. 5 Pour hot polenta into the same baking dish used to bake the mushrooms. Smooth the top with a spatula. Arrange mushrooms, gill-side up, in the polenta. Sprinkle Parmesan cheese on top.
6. 6 Bake in the preheated oven until mushrooms are soft, about 20 minutes. Remove from oven and garnish with truffle salt.

By LauraF

Ingredients

• ✓ polenta
• aluminum foil
• flat-leaf parsley
• lemon juice
• sugar
• heavy cream
• white wine
• all-purpose flour
• thyme
• cremini mushroom
• wild mushroom
• garlic
• onion
• olive oil
• kosher salt
• parmesan cheese
• water

Instructions

1. 1 Bring 4 cups of water to a boil. Whisk in the polenta. Once it begins to thicken, reduce heat to a simmer and cook for 45 minutes until creamy and thick, stirring occasionally to prevent sticking. Stir in the Parmesan and a 1/4 teaspoon of salt. Stir until melted and cheese is no longer visible. Remove from heat.
2. 2 Line an 8x11 inch baking dish with Reynolds Wrap® Aluminum Foil and carefully pour the polenta into the baking dish, using a spatula to smooth it to an even thickness, about 3/4 inch. Cover and refrigerate for at least two hours and up to two days until firm.
3. 3 While the polenta chills, make your ragu. In a large heavy skillet, heat the olive oil over medium heat until shimmering. Add the onion and garlic and saute until fragrant and translucent, about 5 minutes. Stir often to prevent browning. Add mushrooms and thyme and cook over medium-high heat until the mushrooms start to release their liquid. Add 1/2 teaspoon of salt and continue to cook another 5 minutes until they begin to soften more.
4. 4 Add flour, stirring, until it is no longer visible, about 1 minute. Add in the wine, cream and sugar, and bring the mixture to a simmer. Taste and adjust salt if desired. Simmer until thick and creamy and the mushrooms are nicely coated, about 15 minutes. Finish with a squeeze of fresh lemon juice and 1/2 cup minced parsley. Set aside and cover to keep warm.
5. 5 Slice your polenta into squares -- whatever size you desire. Wipe down your skillet, coat it with nonstick cooking spray, and heat it over medium-high. Fry the squares in the pan until golden brown and warmed through. To serve, top the squares with warm mushroom ragu.

By Reynolds KitchensR

Ingredients

• ✓ polenta
• tofu
• olive oil
• banana
• black bean
• avocado
• mango
• onion
• jalapeno pepper
• salt

Instructions

1. 1 Preheat the oven's broiler and set an oven rack about 6 inches from the heat source. Grease a baking sheet.
2. 2 Slice polenta and tofu into slabs of equal thickness; brush with olive oil and arrange on the prepared baking sheet.
3. 3 Cook under the preheated broiler until the tops are crispy, about 5 minutes. Remove from the oven and set aside.
4. 4 Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook bananas in hot oil until crispy on the outside yet soft on the inside, about 5 minutes. Remove bananas to a plate; set aside.
5. 5 Pour black beans into a blender and blend until a thick sauce forms. Set aside.
6. 6 Stir together mango, onion, jalapeño pepper, and salt in a small bowl until salsa is well combined. Set aside.
7. 7 To build arepas, place a slice of polenta on each of 4 plates. Top each with about 1/4 of the bean sauce, then a piece of tofu, a few banana slices, some avocado, and about 1/4 of the mango salsa.

By angloesque

Ingredients

• ✓ polenta
• olive oil cooking spray
• cod
• all-purpose flour
• seafood seasoning
• garlic salt
• onion powder
• black pepper
• paprika

Instructions

1. 1 Preheat an air fryer to 380 degrees F (195 degrees C). Grease the air fryer basket with cooking spray. Pat cod dry with paper towels.
2. 2 Combine polenta, flour, seafood seasoning, garlic salt, onion powder, pepper, and paprika in a shallow dish. Press cod pieces into polenta mixture to evenly coat.
3. 3 Arrange coated cod in the prepared air fryer basket, leaving space between them so air can circulate. Spray the tops with cooking spray.
4. 4 Cook in the preheated air fryer for 8 minutes. Turn each piece and mist with cooking spray. Continue cooking for 4 minutes more.

By Kim's Cooking Now

Ingredients

• ✓ polenta
• olive oil
• salt
• black pepper
• shrimp
• grape tomato
• butter
• parsley
• hot pepper sauce
• lemon pepper seasoning

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Lay polenta rounds on a clean work surface. Brush both sides with 1 teaspoon olive oil and season with salt and pepper; set aside.
3. 3 Combine shrimp and tomatoes in a bowl. Add remaining 1 teaspoon olive oil and toss to coat. Use tongs to transfer tomatoes to the basket of the air fryer.
4. 4 Cook tomatoes in the preheated air fryer until blistered, about 2 minutes. Transfer tomatoes to a large bowl and smash with a wooden spoon.
5. 5 Place shrimp in the basket of the air fryer and cook for 10 minutes. Transfer shrimp to the bowl with the smashed tomatoes.
6. 6 Place polenta rounds in the basket of the air fryer and cook for 15 minutes. Flip and cook until golden brown, 15 minutes longer.
7. 7 While polenta rounds are cooking, combine butter, parsley, hot pepper sauce, and lemon-pepper seasoning in a bowl and mix until well combined.
8. 8 Divide polenta cakes between 2 serving plates. Spoon tomato-shrimp mixture over top and serve with seasoned butter.

By Soup Loving Nicole

Ingredients

• ✓ polenta
• butter
• olive oil
• corn kernel
• salt
• black pepper
• cayenne pepper
• garlic
• water

Instructions

1. 1 Melt 1 teaspoon butter and olive oil in a saucepan over medium-low heat. Cook and stir 2/3 of the corn, with a pinch of salt and a pinch of cayenne pepper in the hot butter and oil until the corn is fragrant and golden, about 10 minutes. Add garlic; cook and stir until fragrant, about 30 seconds.
2. 2 Pour 2 cups water into corn mixture; bring to a simmer and whisk polenta into mixture. Bring to a simmer again, reduce heat to low, and simmer, stirring occasionally, until mixture is thick and polenta absorbs the water, 20 minutes. Add remaining 1/2 cup water and stir; cook for until water is completely absorbed, about 10 minutes more.
3. 3 Stir remaining corn and 1 teaspoon butter into polenta mixture. Remove from heat, cover the pot, and let sit for 5 minutes before serving.

By John Mitzewich

Ingredients

• ✓ polenta
• provolone cheese
• mozzarella cheese
• fontina cheese
• olive oil
• green bell pepper
• green onion
• garlic
• marinara sauce
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square casserole dish. Mix together provolone and fontina cheeses in a bowl.
2. 2 Heat oil in a saucepan over medium-high heat. Stir in bell pepper, green onions, and garlic; cook until pepper softens, about 3 minutes. Pour in marinara sauce and simmer for 5 to 7 minutes, stirring occasionally.
3. 3 Spread a thin layer of sauce over the bottom of the prepared baking dish. Arrange 1/3 of the polenta slices in the dish, top with 1/3 of the cheese mixture, and spread a thin layer of sauce over the cheese. Repeat layers twice more. Top casserole with Parmesan cheese.
4. 4 Bake in the preheated oven until cheese is bubbly and golden brown, about 25 minutes.

By DOCTOR KITTEN

Ingredients

• ✓ polenta
• water
• salt
• olive oil
• guanciale
• onion
• rosemary
• garlic
• romano bean
• tomato
• cheesecloth
• vegetable oil

Instructions

1. 1 Bring 3 cups of water to boil in a large pot. Add 1/2 teaspoon salt. Sprinkle in polenta, whisking constantly, to avoid lumps from forming. Reduce heat and simmer, stirring often, until polenta is creamy and no longer gritty, 15 to 20 minutes. Turn off the heat.
2. 2 While polenta is cooking, heat 1 teaspoon olive oil in a skillet. Add guanciale and saute until crispy. Add minced onion, garlic clove, and rosemary and cook until garlic is lightly browned and fragrant but not burned, about 1 minute. Remove and discard garlic clove. Stir in cranberry beans and tomatoes and simmer until thickened a bit, about 5 minutes.
3. 3 Fold bean mixture into polenta and mix well. Pour into a 9-inch square glass dish or silicone cake pan and allow to cool, about 30 minutes.
4. 4 Flip cooled polenta over and set out, covered with cheesecloth, to air-dry until most of the moisture has evaporated, 8 hours to overnight.
5. 5 Cut dried polenta into 2x3-inch rectangles.
6. 6 Heat a pan over medium-high heat and add 2 tablespoons oil. Add a few polenta rectangles to the hot oil and cook until brown and crisp, 3 to 4 minutes, without disturbing the calzagatti. Flip, and cook until brown and crisp on the other side. Remove and drain on paper towels. Continue with the rest of the calzagatti, adding more oil as necessary.

By Buckwheat Queen

Ingredients

• ✓ polenta
• black bean
• tomato
• red onion
• jalapeno pepper
• cilantro
• lime juice
• salt
• olive oil
• salt
• black pepper

Instructions

1. 1 Combine black beans, tomato, onion, jalapeno, cilantro, lime juice, and 1 teaspoon salt in a bowl. Stir to combine. Set aside.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Lay polenta rounds on a clean work surface and brush the tops with olive oil. Flip the rounds over and brush the other side with olive oil. Lightly season one side.
4. 4 Grill polenta rounds for 5 minutes. Using a spatula, flip them over and grill for 5 minutes longer. Top with black bean salsa just before serving.

By Soup Loving Nicole

Ingredients

• ✓ polenta
• water
• butter
• salt
• pepper
• mascarpone cheese
• olive oil
• shrimp
• hazelnut
• prosciutto
• hazelnut liqueur
• heavy cream
• green onion

Instructions

1. 1 In a medium-size pot bring water to a boil. Add butter, salt, and pepper. Mix in dry polenta and let cook until thickened, approximately 8 minutes.
2. 2 When the polenta has thickened, gently blend mascarpone cheese into it. Remove the pan from heat. Spread polenta-cheese mixture to a 2-inch thickness on an oil-coated surface. When cool, cut a disk using a drinking glass as a cutter. Saute polenta disks in olive oil, in a non-stick skillet. Set aside. (Can be prepared in advance).
3. 3 Coat shrimp with hazelnuts and wrap each with a slice of ham. In a skillet, saute shrimp carefully in remaining olive oil. Remove shrimp from the pan and keep them warm.
4. 4 Pour hazelnut liquor into another skillet (or the same skillet used to saute the shrimp, cleaned). When hazelnut flavored liquor is hot (but well under the boiling point), carefully flambe (by touching the edge of the pan with the flame of a match or taper). Be careful and stand back when cooking with open flame! When flames die down, add cream and remaining hazelnuts. Lower heat and continue cooking until mixture thickens.
5. 5 To assemble, place a polenta disk in the center of a serving dish. Arrange shrimp around the plate. Drizzle sauce mixture on top. Garnish with green onions.

By PEGW

Ingredients

• ✓ polenta
• cherry tomato
• basil
• garlic
• red wine
• salt
• water
• salt
• pecorino romano cheese
• butter
• zucchini
• cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart casserole dish.
2. 2 Combine cherry tomatoes, basil, garlic, red wine, and 1/8 teaspoon salt for marinara in the bowl of a food processor. Pulse a few times to puree. Set aside.
3. 3 Bring water and 1/2 teaspoon salt to a boil in a medium saucepan over medium-high heat. Whisk in polenta slowly, whisking constantly to ensure there are no lumps. Bring back to a boil; reduce heat to low and cook, stirring occasionally, for 5 minutes. Remove from heat and stir in Pecorino Romano cheese and butter.
4. 4 Pour 1/2 of the polenta into the prepared casserole dish. Top with 1/2 of the sliced zucchini, overlapping slices slightly. Top zucchini with 1/2 of the marinara sauce, then sprinkle with 1/2 of the Italian-style cheese. Repeat layers one more time.
5. 5 Bake, covered, in the preheated oven for 30 minutes. Uncover and continue to bake until cheese on top is slightly brown, about 10 minutes more. Remove from the oven and let stand for 5 minutes before serving.

By Kim's Cooking Now

Ingredients

• ✓ polenta
• mushroom
• water
• olive oil
• onion
• garlic
• thyme
• clove
• mushroom
• salt
• black pepper
• tomato
• vegetable stock
• parsley

Instructions

1. 1 Place dried mushrooms in a small bowl with enough hot water to cover; let stand 20 minutes. Drain mushrooms; reserve liquid.
2. 2 Heat oil in a large pot over medium-high heat; cook and stir onion until soft, about 5 minutes. Reduce heat to medium. Stir in garlic, thyme, and cloves; cook and stir 2 minutes more. Stir fresh mushrooms and soaked dried mushrooms into onion mixture; cook and stir until mushrooms are soft, about 10 minutes. Season with salt and pepper.
3. 3 Stir tomatoes and reserved mushroom liquid into mushroom mixture; simmer over low heat until thickened, about 20 minutes.
4. 4 Bring vegetable stock to a boil; whisk in polenta. Cook polenta, whisking constantly, until polenta is thick and stock is absorbed, about 5 minutes. Divide polenta into 4 bowls; ladle mushroom stew over polenta and garnish with fresh parsley.

By Allyson

Ingredients

• ✓ polenta
• cilantro leaves
• pepper
• salt
• paprika
• oregano
• leek
• celery
• red bell pepper
• carrot
• corn
• pumpkin
• onion
• red potato
• water
• beef broth
• beef roast

Instructions

1. 1 Cut the piece of beef into 6 large chunks (one per serving). Place the beef into a large saucepan; pour in the beef broth and water. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer until nearly tender, 1 to 1 1/2 hours.
2. 2 Stir the polenta into the stew along with the potatoes and onion. Cover and simmer for 15 minutes. Cut the pumpkin into 6, serving-sized pieces, and add to the stew along with the corn, carrot, bell pepper, celery, and leek; simmer until the vegetables are tender, adding more water if needed to barely cover. Stir in the oregano and paprika during the last 5 minutes.
3. 3 Season to taste with salt and pepper. Ladle into serving bowls, and sprinkle with chopped cilantro.

By damasio

Ingredients

• ✓ polenta
• water
• kosher salt
• butter
• parmigiano-reggiano cheese
• ricotta cheese
• parmigiano-reggiano cheese
• mozzarella cheese
• kosher salt
• black pepper
• cayenne pepper
• egg
• parsley
• olive oil
• meat sauce
• parsley

Instructions

1. 1 Gather all ingredients
2. 2 Prepare polenta: Bring water and salt to a boil over high heat. Whisk polenta into the boiling water and continue whisking until it starts to thicken, about 1 minute.
3. 3 Reduce heat to medium-low and simmer, stirring often, until polenta is soft and has lost its grainy texture, 25 to 40 minutes.
4. 4 Remove polenta from the stove and quickly whisk in butter and Parmigiano-Reggiano cheese.
5. 5 Transfer polenta to a silicone baking liner (or oiled foil or parchment paper). Spread it out evenly almost to the edges into an 8x13-inch rectangle. Cover with plastic wrap and smooth out the top with your hands. Place a baking sheet on top and press slightly to further flatten.
6. 6 Slide the silicone liner and polenta onto the baking sheet and place in the refrigerator until firm, about 1 hour.
7. 7 Remove polenta from the refrigerator and cut, from one long edge to the other, into 8-inch long strips.
8. 8 Prepare filling: Stir ricotta, Parmigiano-Reggiano, mozzarella, salt, pepper, cayenne, egg, and parsley in a bowl until well combined.
9. 9 Preheat the oven to 375 degrees F (190 degrees C). Grease a loaf pan with 1 tablespoon oil. Place one strip of polenta into the bottom of the prepared loaf pan. Spread 1/3 of the filling on top as evenly as you can. Top with about 1 cup hot meat sauce.
10. 10 Repeat polenta-filling-sauce layers twice more. Place the last piece of polenta on top, then gently shake and tap the pan to settle the contents. Place the loaf pan on top of a sheet pan to catch any spills while baking. Loosely wrap the top of the loaf pan with foil, making sure it's not touching the polenta.
11. 11 Bake in the preheated oven until bubbly, about 1 hour. Remove from the oven, discard foil, and let rest for at least 15 minutes.
12. 12 Divide onto 6 plates. Garnish with parsley and serve with additional sauce.

By John Mitzewich

Ingredients

• ✓ polenta
• ground turkey
• onion
• garlic
• salsa
• cumin
• salt
• black pepper
• chili powder
• milk
• butter
• corn flour
• egg white
• baking soda
• cheddar cheese blend
• salsa

Instructions

1. 1 Heat a large skillet over medium-high heat. Add turkey, onion, and garlic. Cook and stir in the hot skillet until turkey is no longer pink, about 5 minutes. Add 1 1/2 cups salsa, cumin, salt, black pepper, and chili powder. Stir together.
2. 2 Preheat the oven to 425 degrees F (220 degrees C).
3. 3 Whisk milk, polenta, butter, corn flour, egg whites, and baking soda together in a bowl. Pour mixture into a 9x13-inch baking pan. Pour cooked ground turkey mixture over corn bread layer.
4. 4 Bake casserole in the preheated oven for 10 minutes. Sprinkle 1 1/2 cups shredded Mexican-style Cheddar cheese blend on top. Continue baking until top is bubbling, 5 minutes more. Let cool for 10 minutes.
5. 5 Top casserole with remaining 1/2 cup shredded Mexican-style cheese and 2 cups salsa.

By Jessica Delaney

Ingredients

• ✓ polenta
• water
• cornstarch
• black pepper
• salt
• salt
• red wine
• vegetable broth
• water
• radicchio
• broccoli
• yeast extract
• miso paste
• shallot
• olive oil
• water
• porcini mushroom

Instructions

1. 1 Soak porcini in 2 cups boiling water for at least 10 minutes.
2. 2 At the same time, heat olive oil in a medium Dutch oven over medium heat. Add shallot and slowly saute until soft and juices have been released, 3 to 5 minutes.
3. 3 Remove porcini from the water and use a damp paper towel to remove any grit. Reserve soaking water.
4. 4 Add porcini to the Dutch oven with miso paste and yeast extract. Stir well and reduce heat to a simmer.
5. 5 Add broccoli; put floret heads facing down and stem pieces nestled in so they are touching the bottom of the pot. Layer radicchio slices evenly on top. Pour in wine without disturbing the vegetables. Cover and simmer, occasionally shaking the pan gently, for 10 minutes.
6. 6 Meanwhile, bring 2 cups water, vegetable broth, and salt to a boil. Sprinkle fistfuls of polenta into the boiling liquid while stirring constantly so clumps don't form. Continue to stir in polenta until completely added. Reduce heat to low and cook, stirring often, until polenta is thick and cooked through, about 10 minutes.
7. 7 Strain the reserved soaking water, twice if necessary, to remove any sediment.
8. 8 Pour 1/2 of the soaking water into the Dutch oven with the broccoli. Gently shake the pot and use a wooden spoon to carefully loosen the florets without breaking them apart. Gently fold vegetables over until coated with cooking sauce. Continue to simmer, uncovered, occasionally shaking the pot. Cook until broccoli is tender but still firm to the touch and radicchio is completely wilted. Season with salt and pepper.
9. 9 Pour polenta onto a lightly oiled polenta board and spread it evenly over the board. Use a slotted spoon to gently spoon vegetables over the polenta.
10. 10 Pour remaining soaking water into the Dutch oven and bring to a boil. Make a slurry with the remaining water and cornstarch; pour into the Dutch oven while whisking constantly. Cook until sauce has thickened, 2 to 3 minutes. Pour sauce over the broccoli and polenta or serve on the side.

By Buckwheat Queen

Ingredients

• ✓ polenta
• mozzarella cheese
• oregano
• italian seasoning
• sugar
• tomato paste
• tomato
• white wine
• garlic
• onion
• mushroom
• sweet sausage
• olive oil
• butter
• parmesan cheese
• milk
• water

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine water and milk in a large saucepan with polenta. Bring to a boil over high heat; add Parmesan cheese and butter. Stir constantly until thickened, about 3 minutes. Pour polenta into a large, round casserole dish, filling about 1 inch deep.
3. 3 Heat olive oil in a medium nonstick skillet over medium-high heat. Cook and stir sausage, mushrooms, onion, and garlic in the skillet until sausage is browned and crumbly, about 10 minutes. Add wine, tomatoes, tomato paste, sugar, Italian seasoning, and oregano; cook over medium heat for 30 minutes.
4. 4 Pour tomato sauce mixture over polenta. Top with mozzarella cheese.
5. 5 Bake in the preheated oven until golden, about 20 minutes.

By COOKINGQUEEN75

Ingredients

• ✓ polenta
• olive oil
• ripe olive
• mozzarella cheese

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Place polenta rounds on a cutting board and brush both sides with extra-virgin olive oil. Transfer 1/2 of the rounds to the air fryer basket.
3. 3 Air-fry for 15 minutes. Using tongs, flip rounds over, and cook for 5 minutes more. Sprinkle 1/2 of the sliced olives over the polenta and top with 1/2 of the mozzarella cheese. Cook until cheese has melted, about 2 more minutes.
4. 4 Repeat with remaining half of polenta rounds, olives, and mozzarella cheese.

By Soup Loving Nicole