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This creamy cornmeal dish is standard fare in Northern Italy and is a wonderful accompaniment for meat or vegetables. It can be used immediately when soft (something like mashed potatoes) or allowed to cool and firm up; it is then cut into strips or other shapes and fried or baked.

Ingredients included in this recipe are butter, garlic, minced, red pepper flakes, chicken broth, polenta, chopped green onion, Parmesan cheese, grated, plus more for garnish, ...

Use purchased ready-to-eat polenta as a base for creamy goat cheese and spicy chopped grilled tomatoes.

The subtle sweetness of millet provides a delicious flavor to this polenta variation: a perfect substitute for potatoes and a tasty accompaniment for any main dish.

Ingredients included in this recipe are each) cannellini beans, rinsed and drained (14.5 ounce cans), pesto, onion, chopped (medium), green pepper, chopped (medium), Italian ...

This form of the northern Italian cornmeal-based dish trades the bright yellow of the more typical polenta for an earthier, tan-colored version.

The combination of rosemary and oregano offer an antioxidant one-two punch. For variety, serve this quick and nutritious ratatouille with whole wheat pasta instead of the polenta.

Ingredients included in this recipe are lean ground beef, olive oil, onion, chopped (large), garlic, minced, chopped bell pepper, diced tomatoes (14.5 ounce cans), whole kernel ...

Although this hearty dish requires several hours of cooking time, the stove does the work - preparation time is minimal