A whole bunch of gorgeous flavours coming together in this dish: buttery, soft polenta, grilled to give it a bit of a toothsome crust, topped with a mix of half a dozen kinds of savoury broiled mushrooms in a thyme-flecked jus, fresh garlic scape pesto (made with just-harvested local scapes from Peter McClusky of the Toronto Garlic Festival), creamy goat cheese, some sweet, tangy beets and a balsamic reduction.
#GF #vegan options available
Add a poached organic egg $1.50
Tasty soup and fresh-baked pie too!
Len Senater is the founder and proprietor of The Depanneur, who happily cooks for his friends and neighbours every Tuesday night.