Like many Americans, I grew up associating Italian meals with pasta and bread. The first time I traveled in northern Italy, I ...

The Italian way with polenta, topped with saucy vegetables or meat, might have been the original grain bowl. When you tire of rice, barley, wheat berries or the like, polenta is another delicious way ...

CHEFS HAVE any number of reasons to love polenta. The ever-present and quintessentially Italian version of cornmeal mush is as reliable as it is versatile. Dollop a spoonful on a plate and there’s a ...

Millet, though tiny, is a powerhouse. Slightly sweet and a bit nutty, it's loaded with nutrients. Millet is high in protein, fiber and antioxidants as well as vitamin B, calcium, iron, potassium and ...

Cassoeula with polenta is one of those classic winter dishes you'll find in Lombardy. And here's the thing, at Ratanà, chef Cesare Battisti gives this cassoeula recipe a super fresh twist that folks ...

As someone who writes about Italian food, I pride myself in knowing, and understanding, Italian ingredients. But when it comes to polenta, I’ve been remiss. I did not grow up eating polenta; my ...

Chef Elizabeth Binder shares her go-to polenta cake recipe and her cooking story in this excerpt from the new book "Why We Cook." Chef Elizabeth Binder’s love of food and travel was ingrained from a ...

You can call it polenta, but anytime I see a bowl of ground-up grain goo I think of only one word, rarely used in conversation: porridge. Porridge (aka gruel) is a mythical food that exists in fairy ...