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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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Chicken Scarpariello
Poussins-young chickens that weigh about 1 poun...
 
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lidia's recipes ›


Lidias Common Sense Cooking: Finding Fresh Eggs

 
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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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Appearance on Un Mondo Da Amare
Lidia will be appearing on Un Mondo Da Amare"tonight at"8:00pm on Rai 1. It will be a spectacular evening filled with great...
 
Lidia on Fox 5 Segment
Lidia will be appearing on New York's Fox TV affiliate, WNYW LIVE, on the 5:00pmET show on December 12th with a display of...
 
Lidia on The Talk
Lidia will be appearing on The Talk today December 8th preparing a hearty meal that is perfect for the holidays. Be sure to check...
 
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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