Mix together cooked polenta with almond flour, sugar, egg substitutes, lemon zest, and juice to whip up this moist cake. Bake ...

Polenta is a versatile ingredient. If you're not familiar with it, it's from northern Italy. Soft and creamy, it's made of ...

4. Scrape the polenta into the lined baking pan, pressing it into all four corners and smoothing the top with a spatula. Cool completely. Press a piece of plastic wrap directly onto the surface of the ...

It’s Thursday and that means we are back in Lynn Matava’s kitchen. Lynn is a Nutrition Educator with the University of ...

Bring the water to a boil in a large saucepan. Slowly whisk in the polenta. Cover and cook over low heat, whisking often, until thickened, about 10 minutes. Stir in the butter and cheese ...

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 to 7 minutes until smooth and thick. Pour into two 11inch tart pans and spread evenly over bottom of each pan. Cool slightly and ...

Line a large baking tray with baking parchment. Once the polenta is firm, pull it up out of the tin, place on a chopping board and carefully remove the paper or cling film. Cut the slab into ...

Reheat if necessary and serve over polenta. Recipe courtesy of Cook This Now by Melissa Clark/Hyperion, 2011.