Polenta

Whenever it gets cold and rainy, I tend to crave comfort food. This week, it was polenta. So I decided to create a dish with a Mediterrannean feel because, well, that's where I wish I was on this cold and rainy day.

I love those convenient tubes of polenta that you simply slice into rounds, bake and serve beneath a hearty sauce in place of the standard pasta. It's the perfect alternative if you're gluten-intolerant since it's made with corn instead of wheat. I like the creaminess, too.

On the Menu:

Mediterrannean Kale with Cannelini Beans and Sundried Tomato Marinara on Baked Polenta