Comfort meal: six ways with polenta, from creamy ragu to gluten-free quiche

Low-cost, shape-shifting ingredient is always a treat – whether it’s baked into a cake or fried until crisp

Polenta is one of the food world’s most successful social climbers. Once a staple in the diet of Italian peasants, today it is found in top-shelf pantries and first-class restaurants.

Most commonly made from cornmeal, polenta, known as puls by the ancient Romans, was originally made from any kind of hulled and crushed grain.

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