This dish brings together a perfectly seared beef leg slice with creamy polenta and a touch of mozzarella, garnished with a fresh gremolata to create an unforgettable meal. The beef leg is marinated ...

Heat a frying pan and add the remaining oil. Use about ¼ cup of mixture for each pancake. Cook for 2 minutes or until bubbles ...

But that would ignore the side dish. And at this dinner, the side dish is the star. It’s polenta – a mix of corn meal, salt and water. It’s boiled and stirred – lots of stirring – until ...

For the polenta, bring the water to a steady simmer in a large, heavy bottomed saucepan. Salt it to taste. 'Rain' the polenta slowly in a very fine stream into the water, using balloon whisk to ...

Whisking continuously, pour in polenta and continue whisking for 5 to 7 minutes until smooth and thick. Pour into two 11inch tart pans and spread evenly over bottom of each pan. Cool slightly and ...

Fine polenta (the instant of quick-cook variety) is the type most widely available in the UK. Ready-to-eat polenta is also available, sold in rubbery looking blocks. Polenta can be served hot ...

Even if you're not a fan of eggplant, this dish might change your mind. With a rich tomato sauce, pine nuts and creamy ...

Reheat if necessary and serve over polenta. Recipe courtesy of Cook This Now by Melissa Clark/Hyperion, 2011.

Once the polenta is firm, pull it up out of the tin, place on a chopping board and carefully remove the paper or cling film. Cut the slab into 10x2cm/4x¾in wide strips and then cut them in half ...