Bring the water to a boil in a large saucepan. Slowly whisk in the polenta. Cover and cook over low heat, whisking often, until thickened, about 10 minutes. Stir in the butter and cheese ...

Think: a bed of creamy goat cheese-infused polenta topped with pan-fried shrimp marinated in fresh herbs for a dynamite combo ...

In the pan, the cheese transforms into a frico-like coating for a crispy-salty crust. Suddenly store-bought polenta is cool ...

Remove from the heat and spread the polenta onto the lined baking tray. Place in the fridge to set for at least 1 hour. To make the onion marmalade, heat a medium sauté pan and add half of the ...

For the gurnard, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with sunflower ... Place the flour, egg and polenta in three dishes and dip the fish through the three ...