Izy Hossack, author of "Everyday Delicious: Super Tasty Breakfasts, Brunches, Mains, Desserts and Snacks" (Hardie Grant Books, $29.99), knows that her polenta fries are not going to replace regular ...

Polenta is an ancient Roman porridge, originally made with all kinds of grains, most popular now with cornmeal.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 15 ...

Hoagie experts Taylor Gourmet's new spring menu has four new sandwiches and some interesting new sides, including everything from polenta fries to corn-spiked risotto balls. Among the new sandwiches: ...

Polenta is coarsely or finely ground yellow or white maize (cornmeal). Chunky fries made with cornmeal dipped in a parmesan, pepper and chilli flakes batter and fried crisp. Gradually add the polenta ...

The “American in Paris” category of food entrepreneurs runs deep, but none of its figures has gotten Parisians to prioritize ...

In a large saucepan over high heat, add water. Bring to a boil. Add thyme and salt. Heat water until boiling. While stirring continuously with a wooden spoon, slowly mix in polenta. Continue stirring ...

From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or ...

This recipe has been adapted for the home cook from Liza Hardoon's catering menu at To Go in Toronto. Make ahead of time and reheat in 350 F oven for 10 minutes. Buy a jar of spicy tomato sauce to ...

Find out how to make this modern take on comfort food — from Stephanie's on Newbury in Boston, Mass. — in your home kitchen. In this special weekly feature, “Today” food editor Phil Lempert brings you ...