I can't imagine doing anything else that would allow me to nourish people's minds, bodies, and souls as much as providing the perfect meal. It provides a connection that words cannot describe.
Polenta can be really fun to work with because of its versatility. In this dish, I season roasted mushrooms, parmesan covered in polenta and pan sear it in coconut oil until crisp. And serve it with a 3-olive tapenade. Polenta and olives make a great pair in this dish, both in terms of flavor and texture. Enjoy!
corn grits, mushrooms, seasoning, salt, pepper, parmesan and three different olives