When done well, a bowl of polenta should be thick, comforting, and creamy. But, just like a good risotto, this creaminess should come from your cooking technique rather than the addition of dairy.

Put the polenta in a saucepan over a medium heat and toast for 3–4 minutes, stirring constantly. Stir in the stock and harissa paste, then cook for 8–10 minutes, until thick and creamy.

Try this vegetarian-friendly, rich and delicious polenta recipe, with blue cheese and spinach, offset by tangy sun-blushed tomatoes. Polenta is a tricky beast. Cooked well and it can be the most ...

The polenta crumb on the calamari adds texture ... Fry the calamari in batches, cooking for about 1 minute each side until the crumb goes golden. Place on a plate covered in a paper towel ...