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Use Orange Corn Grits for a Vitamin Rich Polenta
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About the Recipe: Mushrooms are the star ingredient in this recipe, which can be prepared in a vegetarian style as well as adding a carnivore touch with flavorful garlic beef sausage slices. The sauce is delicious, packed with spicy Italian flavors, tomato sauce, and a touch of sweetness from the fresh grapes. Serve it over polenta grits for an additional healthy punch.
Cook’s Note: Professor Torbert’s Grits are bred to have a significantly increased levels of antioxidant pigments called carotenoids and provide numerous health benefits.
Prepare Polenta Grits: In a saucepan, bring bone broth and coconut milk to a boil; slowly stir in uncooked grits; add salt; cover; cook over low heat for 10 to 15 minutes or polenta grits thicken. Stir in shredded cheese until smooth consistency.
To Serve: Place hot polenta grits into serving bowl. Spoon mushroom ragu over polenta grits; garnish plate with additional grapes and parsley sprigs.
pdf for Copy of Recipe – Mushroom Ragu with Golden Peppered Polenta
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