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Jayna Moloney
Jayna Moloney

Sauce: Reduced some bone broth, added a jar of marinara sauce, diced tomatoes, a jar of roasted red peppers, tomato paste, chopped carrot, minced garlic, smoked salt, black pepper, Italian seasoning, onion powder, cayenne, spoonful of medium cornmeal, splash balsamic vinegar… simmered until reduced and chunky

Polenta: brought 3 cups water to a boil with a punch of smoked salt, added 2/3 c polenta and a few spoonfuls medium cornmeal… turn heat to low and stir every couple minutes… stirred in 1 tbsp butter, a dash of nutritional yeast, and ~1oz cheddar cheese… added black pepper and salt to taste… cooked until smooth and creamy, adding more water if necessary

Crisped hot capocolla in a skillet

Spoon into bowl with a drizzle of truffle oil, sprinkle capocolla on top with scallions