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Lidia Bastianich is an Emmy award-winning television host, best-selling cookbook author, and restaurateur. She has held true to her Italian roots and culture, which she proudly and warmly invites her fans to experience.
 
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Behind the scenes in Lidia's Kitchen

 
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Polenta
Polenta, the Italian version of cornmeal , is unbelievably versatile. I could give you a thousand ways...
 
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Lidia heading to Napa Valley
Lidia visits Napa Valley to enjoy the annual Festival del Sole and a tribute to Sophia Loren at Far...
 
Oxford Symposium on Food and Cookery 2014 !
Lidia returns to the Oxford Symposium on Food and Cookery this weekend."This international conference on food, attended by...
 
Spoleto Festival of Two Worlds !
Looking forward to visiting Spoleto's “Festival of two Worlds”, one of Italy's most famous performing arts festivals and...
 
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Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
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LIDIA'S
Enjoy Lidia's pastas and sauces!
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Lidia's Stoneware Collection

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April 26, 2014
Polenta

Polenta, the Italian version of cornmeal , is unbelievably versatile. I could give you a thousand ways to enjoy it, because that’s how many ways we ate it while we were growing up. It is delicious poured into a bowl and served as is topped with vegetables, meats, or fish sauces. It is delicious when allowed to chill and then sliced, at which point you can grill or fry it for the next day’s meal. You can even make a “mosaic” by folding diced cooked vegetables into the soft polenta, packing it into a loaf pan while it is still warm, then allowing it to chill. When you cut the chilled loaf into slices, the vegetables will form a mosaic and make an even prettier presentation when cooked. Polenta can be runny or dense, it can be served as a side dish as an accompaniment to braised meat or fish stews. We even had it for breakfast with hot milk and honey