I love polenta; I grew up with mamliga, a soft Romanian version often served with crumbled feta cheese & sour cream along side a cabbage roll or stuffed pepper. I’m combining some of those flavour memories for this lighter spring dish.

Pucks of buttery polenta studded with goat feta and chives (vegan one available too), lightly grilled, and in a pool of roasted red pepper & tomato sauce made with lots of garlic and extra virgin olive oil. $9

Add you choice of:
Sweet Italian sausage with fennel
Grilled Portobello mushrooms with balsamic vinegar reduction
Braised Rapini with garlic & white wine
$3 ea

(Veg’n friendly & gluten free)

Add a side of fresh organic baby greens with apple cider vinaigrette $3
Add a bowl of fresh soup by Afoodgypsy $4