I decided to use a mix of dry and fresh mushrooms for this recipe. And only sausage ... are a few suggestions or tips to ...

Here’s one thing you won’t find in Steve Sando’s pantry: canned beans. Sando, the founder of Rancho Gordo, a renowned ...

Roughly chop the spring onions, including the green tops, spinach, chard and chives, and add to the stew pan. Combine well, ...

Make a change from your go-to pasta dishes with these three delicious polenta recipes. When you think of ... before serving with crusty bread. Note: Using good-quality sausages is a must ...

Reduce the heat to a fast simmer and, using a whisk or silicone spatula, gradually stir in the polenta. Add the rosemary and season with salt and pepper. Cook for 4-5 minutes, stirring constantly ...

Fine polenta (the instant of quick-cook variety) is the type most widely available in the UK. Ready-to-eat polenta is also available, sold in rubbery looking blocks. Polenta can be served hot ...

Whisking continuously, pour in polenta and continue whisking for 5 ... Remove from oven, cut with pizza wheel and serve. Recipe from Clean Start by Terry Walters/Sterling Epicure, 2011.

"Look for jumbo shrimp (about 20 count per pound) for this recipe. Fresh or frozen shrimp are fine. If you use frozen shrimp, ...

When using cornmeal in a recipe ... for cornmeal in recipes that require a coarser texture. You can use polenta in recipes ...

or potato gnocchi or pasta. Which you use depends on how cold it is. You can add more cheese to the polenta, a Gruyère- or fontina-type one that is stretchy when melted. Getting the ragu ready ...

Polenta is an ancient Roman porridge, originally made with all kinds of grains, most popular now with cornmeal. It's stirred with water to form a coarse mixture, a slow process that can take up to ...