Kelly is a food editor and writer whose work has appeared across digital and print publications including Food & Wine, Food52, Martha Stewart Living, and Real Simple. On first glance, polenta, ...

‘Polenta – I May Be Doing it Wrong.’ This was the subject line of an email we received a couple of months ago, from a reader who wanted to know why her cornmeal porridge always ‘seems to turn out ...

In addition to all the grains, they have all the flours and the pastas, and also the polenta, labeled as yellow corn grits. Fill it to the brim. (upbeat music) I'm here for the polenta, and nothing ...

During my first attempt, what started as a golden, custardy mixture quickly ended up lumpy and chunky. No amount of stirring would save it; it tasted fine, but I couldn't let go of the fact that I'd ...

Yes, everybody makes basic cooking mistakes. Like, say, something as simple as overcooking mushrooms or toasting grains and spices. Below, reader Michelle Bolton-Broman confesses making pebbly polenta ...