
Tina: Among my go-to staple foods these days are kale and mushrooms, and it’s hard to go wrong with those two. We eat these at home in so many different ways because they are easy to make, very healthy, and most importantly just a delightful combination of flavors.
Today I chose to make polenta with my favorite sautéed vegetables. It is perfect recipe for those on a gluten-free diet, and if you don’t care for polenta, you can instead serve the sautéed vegetables with bulgur, quinoa, couscous or rice.


