Prepare polenta: Bring cornmeal, water, and 2 1/4 teaspoons salt to a boil in a 4-quart heavy saucepan, stirring constantly. Reduce heat and simmer, stirring frequently, until polenta is creamy and ...

Oct. 3—Pumpkin, even without the spice, can be a lovely savory dinner option, especially when stirred into polenta to make it extra creamy. Top this easy-to-make base with a rich, slightly boozy ...

Guys. We've got a recipe that will take your Thanksgiving spread to the next level: pumpkin polenta. It incorporates everyone's favorite seasonal gourd (you can use fresh or canned pumpkin, depending ...

Sweet Greek owner Kathy Tsaples shares a recipe for a savoury pumpkin slice inspired by her family. This recipe was heard on ABC Radio Melbourne's Drive program with Ali Moore, and is from Kathy's ...

A bowl of wet grits barely seasoned with an afterthought of salt is a disservice to the ingredient. When dolled up with half-and-half, cheese and garlic, grits are a favorite side dish for most of my ...

Between the Bread, a cafe and catering company at 145 W. 55th St. in Manhattan has two less common ways with fall's star gourd. They suggest making pumpkin croutons as an option for gluten-free diets ...

This cake from The Baker columnist Flo Braker gets its unique texture and taste from cornmeal. It's the perfect dessert to serve when pumpkin-time rolls around. Accompany with softly whipped cream, ...

Some dishes on our Thanksgiving menu never change from one year to the next, and serving the traditional turkey, stuffing and gravy are not negotiable. However, as a baker I can't help myself when it ...

The two words are as closely linked at this time of year as turkey and stuffing, mashed potatoes and gravy. Pie always was and always will be pumpkin`s greatest moment (though jack- o-lanterns, ...