Comforting cheesy polenta topped with a mole sauce and roasted peppers.
I lived in Italy in a former life.
I crave pasta and risotto. So it must be true. If I buy canned tomatoes, they’re San Marzano. And every soup I make simmers with a chunk of Parmesan rind. Unconvinced? I’ve got more proof.
Maybe it just means I should live in Italy in this lifetime. But until that happens I can at least cook like I do. This is one of my favorite polenta recipes that I top with a mole and some roasted peppers. I know, I know. Moles aren’t Italian. They’re Mexican. But I lived there in another lifetime too. Hop on over to my column Steak and Kale on The Weiser Kitchen to check it out!