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 ...

"The recipe calls for risotto rice, Italian rice varieties that are high in a particular type of starch, with grains that are ...

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

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, defrost the shrimp by putting them in a large bowl of ice water for 20 ...

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

Gradually add the eggs, whisking all the time. Using a large metal spoon, stir in the ground almonds, then fold in the polenta, baking powder, lemon zest and juice and mix to combine. Spoon the ...

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 ...

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 ...