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This gluten free recipe can be made with a couple spears of asparagus, some mushrooms, shallots and polenta topped off with a fried egg. This is a hearty bowl that can be put together within 30 minutes!
I can't even try and pretend I'm not obsessed with the buttery polenta pancakes recipe I posted awhile back. As the leaves fall and the weather turns brisk, a warm, hearty version is definitely a much needed treat. All my favorite fall flavors come together on top of creamy, buttery polenta for a most comforting meal. Even better, you'll have leftovers that act as the perfect add-ins for a variety of meals all week.