Top-quality gorgonzola and aged balsamic vinegar elevate this easy-to-make polenta into a delicious vegetarian meal. By the way, don't listen to anyone who says you need to stir polenta constantly for the entire 45 minutes or so that it takes to become smooth. Just give it a good beating every so often, and make sure it has enough water so it won't scorch. More

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Michael Natkin of the vegetarian blog Herbivoracious drops by most Wednesdays to share a delicious recipe and expand our vegetarian repertoire. [Photograph: Michael Natkin] Previously Greek-Style Potato Skins » All Seriously Meatless recipes » Everyone loves salsa verde, the ubiquitous... More

Note: Michael Natkin of the vegetarian blog Herbivoracious drops by most Wednesdays to share a delicious recipe and expand our vegetarian repertoire. This week, he has football munchies on the brain. [Photograph: Michael Natkin] With the Super Bowl comes the... More

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Serious Eater Michael Natkin of the vegetarian blog Herbivoracious drops by every Wednesday to share a delicious recipe to expand our vegetarian repertoire. [Photographs: Michael Natkin] I typically serve polenta one of two ways—fresh from the pot or cooled, sliced,... More