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
No reviews yet. Be the first to review.