If the polenta becomes too thick, add a little more water.

Make the polenta according to the directions on the package.

My mother's polenta and rabbit is a hit at parties.

"You should have seen the letters we got the first time polenta appeared in the magazine."

Cakes made with polenta have many fans, and I am one of them.

Grill the polenta for three to four minutes on each side, until golden.

Instant polenta makes it possible to do the meal in 20 to 30 minutes.

"The family fights we have now tend to be about polenta."

Two minutes before it is through cooking, remove the polenta from the heat.

And see how the polenta is white - that's the kind we eat here in Venice.

The polenta should hold its shape when turned out onto a platter.

Not often seen, it's the name of a specialist restaurant for making polenta.

Today's recipe for polenta is good when first made and as a leftover.

Bring the water to a boil, and pour it over the polenta.

When the polenta is ready, spoon the mushrooms over the top.

To make the polenta, bring the water to a boil in a large saucepan.

Spoon the mushrooms over the top of the polenta, and serve.

Start with a small batch of polenta and you produce something very substantial.

Besides, back at my hotel there was a bowl of polenta waiting.

Simmer a few minutes longer, and serve over polenta (see below).

Creamy polenta, which cannot be made in advance, is another possibility.

But polenta has also been discovered in recent years by urbanites.

If you want to make the polenta lighter, add an extra egg or two.

Let polenta cook 5 minutes longer, for a total of 45 minutes.

Continue to stir until polenta is thick and shiny, 5 to 10 minutes more.