Our Kitchen





– 3 Cups Water
– 1 Cup Chicken Broth
– 1 Tbsp Coconut Oil
– 1/4 Cup Parmesan Cheese
– 1 Cup Polante (Corn Meal)

Bring the liquids and oil to a boil, add polenta and whisk occasional for 20 min. Be careful while whisking if the polenta starts to boil. After 20 min, stir in cheese, remove from heat and set aside.

Mushroom Saute
– 1 lb Mushrooms
– 2 Roma Tomatoes
– 1 med yellow Onion
– 2 Tbsp Coconut oil
– Pinch of salt
– 1 Tsp Turmeric

Heat oil, saute diced onion until golden and then add mushrooms, tomatoes, salt and turmeric.
Cook for about 8 min and serve on top of your polenta.

P.S. I know its hot outside but this stuff is worth it.

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