Whether leftover or made from scratch, one of the many ways to use polenta is to make polenta balls filled with a stringy Gorgonzola. We’ve made them from scratch using…
The tradition of eating Polenta in Italy is older than the introduction of sweetcorn in the 16th century. However, in Lombardy region, precisely in its Alpine region Valtellina and in…
Scagliozzi or Scagliuozzi are fried polenta morsels, Apulian origin but more than anything else known and associated as one of the most popular Neapolitan street food and strolling through the…
If you think of polenta you probably imagine a brightly yellow dense preparation that has sweetcorn flour as its main ingredients; but the tradition of eating polenta is older than…
Heart-shaped polenta flavoured with rosemary. Aren’t they cute? We used instant polenta to make them. Serves: 2 | Preparation time: 50 mins | Cooking time: 10 mins Instant Polenta –…