Polenta

Don't rush this braise. Patience, and a generous amount of Barolo, gives you fall-apart meat and a rich, flavoursome sauce.

These small cakes pack a mighty punch. Soaked in lemon syrup and topped with mascarpone frosting, they're a taste of Sicily in every bite.

Earthy mushrooms and creamy, parmesan-rich polenta make the best of friends.

A crumb of polenta, almond meal and parmesan is not only more tasty than your usual breadcrumbs, it's also a gluten-free alternative. Win-win.

Ricotta-polenta cake with lemon-rosemary syrup recipe - Preheat oven to 150°C and butter the base of a 26cm diameter cake tin (we used a fluted tin) and line it with baking paper.

Soft polenta with poached egg and parmesan recipe - Preheat oven to 200C. Bring milk, 800ml water and 1 tsp sea salt to the boil in a large saucepan. Rain in the polenta