Ricotta Polenta with Fennel Pollen / Brined Turkey / Greek-Style Lamb

Recipe: Ricotta Polenta with Fennel Pollen

It seems simple but the ricotta adds a ton of flavor and texture to the polenta.

Recipe: Chronicle Classic: Best Way Brined Turkey

Several years ago, we roasted nearly 40 turkeys in our test kitchen and found a brined turkey to be the best. Every year since, we've retested the recipe. It's still our favorite.

Recipe: Simply delicious Greek-style lamb

This dish is delicious and incredibly, almost embarrassingly, simple - a great combination. We originally wrote it as a slow cooker recipe, but it also works very well (and not surprisingly, in a shorter time) on the stovetop.

Port-Braised Oxtail Cakes on Yellow Corn Polenta / Stir Fried Anchovies (Myulchi Bokkeum) / An A to Z of offal + 3 Offal Recipes

Blog Post & Recipe: Port-Braised Oxtail Cakes on Yellow Corn Polenta- It’s the Little Things

I turned a soggy pile of oxtail mush into a panko-fried cake and I put it on a round of polenta. Then I topped my savory “sundae,” but not with a cherry. Instead I used a port-poached plum.

Blog Post & Recipe: Stir Fried Anchovies (Myulchi Bokkeum)

This dish is a staple in most Koreans' refrigerator. It is easy to make, lasts for a while and can be eaten as a side dish with any meal. Also it is perfect for lunchboxes. Once you get over the weirdness of eating so many tiny fish in one bite it's really delicious.

Article & Recipes: An A to Z of offal (links to the recipes are over to the right)

Jump to: Blood | Brains | Caul | Cocks' combs | Ears | Eyes | Feet | Giblets | Heads | Hearts | Intestines | Kidneys | Liver | Lungs | Marrow | Palates | Spleen | Sweetbreads | Tail | Testicles (Fries) | Tongues | Tripe | Udder

Pig's trotters in milk recipe ... Steak and kidney pudding recipe ... Curried tripe recipe

Butternut Squash Baked Risotto / 5 Hash Recipes / 6 Polenta Recipes

Blog Post & Recipe: Dinner Tonight: Butternut Squash Baked Risotto

I was tempted enough by this recipe's technique to try it: rather than trying to slowly coax out the starch from the rice, the liquid is added all at once, then the pot is covered and slipped into a hot oven.

Article & Recipes: What makes a good hash

The gist is this: Simple, hash should be, sloppy, it should not. You can let your leftovers be your prompt

Curried pork and apple hash ... Diner-style roast beef hash ... Chicken, chorizo and green chile hash ... Autumn vegetable hash ... Smoked salmon hash

Article & Recipes: How to make perfect polenta

Polenta needs to be stirred. Stirring breaks down the bits of corn and develops starches. Once finished, polenta should be lightly textured, smooth, and rich at the same time.

Polenta ... Chicken with Herbed Polenta ... Soft Polenta With Roasted Delicata Squash Rings and Green Olive Tapenade ... Red Wine-Braised Lamb Ragout with Creamy Polenta and Salsa Verde ... Paprika Shrimp with Polenta and Red Pepper Sauce ... Borlotti Beans in Tomato Sauce with Creamy Polenta

Polenta Pie with Tomatoes / Onion Pandade / Coffee Granita

Blog Post & Recipe: Bottomless Polenta Pie with Tomatoes

Bake in a pre-heated 250 C oven for about 20-25 minutes, until the polenta is lovely golden on top and tomatoes are ever so slightly charred on edges.

Blog Post & Recipe: onion pandade: is this the ultimate comfort food? [5 ingredients]

We’re talking about a savoury bread pudding. Flavoured with golden brown onions and the fragrance of thyme. With the bread providing the perfect contrast of textures: a soft, stock-soaked, silky base teamed with a super crunchy cheesy topping.

Blog Post & Recipe: COFFEE GRANITA

The freezing part is the key to making a proper granita. Using a fork you want to break up the ice crystals about every 20 minutes. You simply want to mush and fluff the mixture so that in the end you are left with an airy mixture with uniform ice crystals

Polenta Chips / Romesco Potatoes / Converting Yeast-Based Recipes To Use A Sourdough Starter

Recipe: Yotam Ottolenghi's smoked polenta chips recipe

When the polenta is set, turn it out of the tray and cut into 1.5cm thick and 6cm long chips.

Blog Post & Recipe: romesco potatoes

Chiles (which manage, astoundingly, not to be so much Tabasco-hot, but punchy and bright), a piece of fried bread, peeled tomatoes, garlic, thyme, almonds and hazelnuts are ground with olive oil and the result is, regretfully, like nothing I have ever had before. Busy, loud and hearty

Blog Post: Converting Yeast-Based Recipes To Use A Sourdough Starter

There is no single method ... My approach is based on my love affair with Flo's 1.2.3 formula, in which the bread dough is made by combining 1 measure of 100% starter ... 2 measures of water, and 3 measures of flour -- all measures understood in weight. This means that the bread dough ends up being made of 1⁄6 starter (and 2⁄6 water and 3⁄6 flour).

Potato Skins / Polenta al Forno / Polenta with Parmesan & Sausage

Blog Post & Recipe: Grilling: Potato Skins

The heat of the grill cooks the whole potatoes quickly, which then gets scooped out, leaving just a layer of flesh and the skin that crisps when put back on the grill.

Blog Post & Recipe: Polenta al Forno

In a shallow oven proof dish, add a layer of polenta followed by the spinach then the tomato sauce and the mozzarella. Add one more layer of polenta and top with the parmesan and a sprinkling of pepper.

Article & Recipe & Video: Taking the Fear Out of Polenta

The recipe link is to the left of the article.

The key to making the process easy is starting out with a slurry, a slush-like mixture of cornmeal and water that you whisk together before cooking. You then put the slurry over not-too-high heat, bring it to a boil, reduce it to a simmer and gradually add more water as needed to keep the mixture smooth and loose.

Recipe: Creamy Polenta with Parmesan and Sausage

Parmesan Polenta with Mushroom Fricassee and Poached Eggs / Rosemary Oatcakes / Okra Curry

Blog Post & Recipe: Northern Comfort: Parmesan Polenta with Mushroom Fricassee and Poached Eggs

It’s about giving the finger to the hard angles of 21st century life and enjoying something unabashedly slow, calm, and soft.

Blog Post & Recipe: British Cheeses and Rosemary Oatcakes

I even made some mini oatcakes incredibly easy to make nutty but not too crumbly, not sure why it has never occured to me to make something like this before much quicker than bread, they are cooled and ready to eat in 10 minutes.

Rosemary Oatcakes

Blog Post & Recipe: Dinner Tonight: Okra Curry

... okra needs to be treated with a little love. When cooked over moderate heat, it becomes tender and succulent. The Indian spices give it a nice kick, and the result is a simple, light dinner. While it's not the best Indian dish I've made recently, it's a tasty meal when paired with some rice.

Thai Curried Zucchini Fritters. Polenta Pizza. Braised Cabbage.

Blog Post & Recipe: Thai Curried Zucchini Fritters with Spicy Peanut Sauce

Recently I have made texmex zucchini fritters with salsa and Greek style zucchini fritters with tzatziki. The next version that I wanted to try was Thai curried zucchini fritters with a spicy peanut sauce.

Blog Post & Recipe: Polenta Pizza

I cut the polenta into 1/2 inch rounds and looked at my cutting board. What to do? The directions on the tube said to saute the rounds and enjoy them. But that seemed too plain to me. What about some cheese? Cheese seemed like a good way to go. But then it occurred me. Polenta Pizza!

Blog Post & Recipe: A surprising success: Cabbage braised with cream

The trick is, like any braise worth its salt: slow and low. You’re not so much cooking the cabbage as melting it, and if you get the time and temperature right, you won’t really need much in the way of butter or cream–the inherent silkiness of the cabbage will render them far less necessary than you’d think.

Mushrooms and Polenta. Chicken liver and Onions. Paleta Ice Pops.

Blog Post & Recipes: Mushrooms, Thyme, Shallots, and Polenta

Mushrooms are hearty, flavorful, and go well with most grains. I put them on pizza, pasta, and in phyllo pie. Here they are with polenta ...

Blog Post & Recipe: Chicken Liver and Onions

The liver and onions can be eaten alone, or served over rice or pasta. I liked the idea of them over raviolis, and I think the flavors of the goat cheese and liver worked well together (if you like strong flavors of course).

Article & Recipes: A chef perfects the paleta of childhood (via the Kitchn)

What makes a Mexican ice pop - called a paleta - different from an American one is the flavor. Paletas can be either savory or sweet, and they can include such ingredients as tamarind with chile, cucumber with lime, salted plum, rose petal, hibiscus tea and even tequila. They are either water- or milk-based and, aside from a bit of sugar and sometimes gelatin, have little else added ...

Paleta de Durazno con Miel (Peach & Honey Ice Pop) ... Paleta de Pepino con Limon y Chile (Cucumber Ice Pop With Lime & Chile) ... Raspado de Frambuesa (Raspberry Snow Cone) ... Raspado de Tamarindo (Tamarind Snow Cone)

Polenta pizza. Garlic Infused Olive Oil.

Recipe: Polenta 'Pizza' with Pancetta and Spinach

Recipe: How to Make Garlic Infused Olive Oil

Mashed peas, mashed potatoes. Cooking with Beer. Cooking with Wine.

Blog Post/Recipe: Crushed peas and smashed roast new potatoes with garlic and rosemary.

Two vegetarian recipes from the Guardian blog.

Article: Cooking with Wine.

I AM often asked how much one should spend on wine to use for cooking.

There are a few points to consider. Firstly, I never cook with a wine I would not drink.

Recipe: Grin and Beer It, and More Beer & Beyond recipes.

Pale ale and pearl barley soup

Vintage braised oxtail ragout with white polenta
Stout and rye sourdough ice cream
Rabbit and stout casserole and Coopers damper