Cornmeal

The following recipe is based on Marcella Hazan's "no-stirring" method from her book Essentials of Classic Italian Cooking. This recipe originally accompanied Roasted Veal Chops with Shallots, Tomatoes and Olive Jus.They may be seared and roasted while the polenta is simmering.

Instead of the usual corn bread or dinner rolls, try these crisp, cayenne-seasoned breadsticks. Active time: 1 hr Start to finish: 2 3/4 hr

We love Marcella Hazan's "no-stirring" method for polenta — the following recipe is based on the one in her book Essentials of Classic Italian Cooking. It does require some stirring, but not the constant attention of traditional methods. Active time: 15 min Start to finish: 1 hr

Brussels sprouts sautéed with bacon are good served alongside. Pour a Zinfandel, Syrah or Chardonnay during the meal.

A classic duo adds an Italian accent to an American favorite.

These Colombian corn pancakes do a good job of soaking up the juices from the pork.

Serve any leftovers for breakfast or a late-afternoon snack.

Use to prepare Corn Bread and Chestnut Stuffing, or enjoy this on its own.

(ZALETTINI) These shortbread-like cookies get their crunchy texture and pretty yellow color from cornmeal. They are enjoyed all over Veneto, a region known for its polenta. In fact, zalettini means "little yellow ones" in the Venetian dialect.

Anadama bread recipes, which date back to pre-Revolutionary New England, all call for molasses and cornmeal for substantial- and delicious- results. This contemporary rendition is no exception.

Complete the menu with roasted potatoes, steamed spinach and butterscotch brownies.

This recipe was created to prepare Herb and Bacon Corn Bread Stuffing and Sausage, Cranberry and Corn Bread Stuffing .

Many southerners object to the practice of adding sugar to corn bread, but associate food editor Alexis Touchet, who grew up in Louisiana, is all for it. Sugar, in fact, is listed as an optional ingredient in the recipe for "pain de maïs nonpareil" in The Picayune's Creole Cook Book, first published in 1901. It's important here that your cast-iron skillet is well seasoned and thoroughly preheated—you want the batter to sizzle when you pour it in.