Learn how to buy, cook, and store this versatile grain. On first glance, polenta, cornmeal, and grits seem similar; after all, they’re all derived from corn. But it’s the type of corn — and how it’s ...

Every summer at the start of corn season I remember a little roadside stand northeast of San Diego that had the best fresh corn I’ve ever tasted. When I got back to the car with my brown paper bag, I ...

For Midwestern foodies, nothing screams summer like a tender ear of corn in-season — hot, dripping with butter and dusted with salt. Corn, America’s top crop: Everything to know But corn goes way ...

Having spent a lot of time in the South I can vouch for the fact that Southerners are really into corn. Maybe that's because they actually have a growing season long enough to harvest the ears. In ...

After lo these many years, I can’t slip anything past my clever editor. I should have known better than to try. I had no sooner submitted my column on fried mush and grits than I received a response.

Years ago, I abandoned the traditional stir-until-you-get-a-blister-on-the-inside-of-your-thumb method for making polenta and became a convert to the easy oven-baked version. But then I began working ...

It’s golden, grainy, sticky and tastes rather bland if served on its own. But the sheer versatility of polenta has transformed it into a culinary star, with Italy’s famed boiled cornmeal dish pairing ...

To prepare the polenta and porcini mushroom terrines, start by making the polenta. In a large pot, pour the water, add the coarse salt (1), a drizzle of oil, and bring it to a boil. Then gradually ...

A lack of official labeling guidelines and a lot of overlap among the terms can lead to confusion. Here's what you need to know. Cornmeal, grits, and polenta are largely unregulated terms that often ...

All hail the conquering heroes! No, we’re not talking about Olympic and para-Olympic medalists, although they’re highly worthy of recognition. The victory we’re praising here is in the garden. Here’s ...

Kelly is a food editor and writer whose work has appeared across digital and print publications including Food & Wine, Food52, Martha Stewart Living, and Real Simple. On first glance, polenta, ...