The Polenta Recipe caught my eye in the latest issue of Sift (which I LOVE!). I made it for a wintry brunch with friends, and it was a hit! I had never thought to use polenta in this way, but now I'm inspired to try all sorts of variations. I used butternut squash, which I roasted & pureed, instead of pumpkin, for a local touch and added turmeric for its nutrition benefits and for an extra burst of color. In the stewed fruit, I substituted an organic OJ concentrate for OJ and a cranberry pomegranate juice for water, for some intensified fruity notes. If you manage to have leftover stewed fruit, it makes a beautiful & flavorful accent for brie, in an effort to make one holiday gathering ease into the next. Here's my final result! http://bit.ly/1PkbDMZ Now to make all the others!

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