This polenta recipe is one of my favorites! For this recipe use the ripest pears you can find on the market—Bosc, Asian, or D’anjou—and fresh cranberries when they are in season (usually from October through December).
Adapted From Forks Over Knives – The Cookbook
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By Del Sroufe,
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Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.
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Comments (1)
delicious!!