Although traditional Italian polenta is simmered for nearly an hour, resulting in a very creamy consistency, for the following recipe we preferred the more rustic texture of this quickly cooked version.
Just like the state fair, minus the crowds.
This side dish is flavorful enough to also serve as a main course.
With sharp cheese and diced chiles in every bite, the bread’s great on its own. But just think of the possibilities.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
Love a tuna melt? Meet your new favorite nachos—fast and filling all thanks to tinned fish.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.