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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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Scrippelle Ribbons with Apricot-Orange Sauce
This special dessert is so good-and so much fun...
 
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Lidias In the Kitchen: Keeping Fish Fresh

 
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Polenta
Polenta is unbelievably versatile. I could give you a thousand ways to enjoy it, because that’s how ...
 
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Lidia's Kitchen Season 3
Lidia is currently filming another season of Lidia's Kitchen. Get ready to join Lidia as she embarks on another eye-opening...
 
Dave's Market Place Book Signing
Lidia and Tanya will be at" Dave's Marketplace East Greenwich" location signing"  books on Sunday April 12th starting at...
 
Appearance on Dr.Oz
Lidia will be appearing on Dr. Oz Monday March 23th cooking and giving tips on cooking healthy food. Be sure to check your...
 
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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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February 6, 2015
Polenta

Polenta 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, or allowed to chill and 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 or an accompaniment to braised meat or fish stews to mop up the sauce with.