Spicy Honey Polenta & Brussel Sprout Mint Salad

Polenta. Polenta. Polenta. It has really found its way into my recipes lately. It wasn’t until recently that I gave it a chance. Rheanna once cooked me up one of her fabulous dinners, which of course included polenta and I was sold. You might start to see a pattern in my dishes, sweet & spicy. I’ve been trying to get creative with my recipes since I discovered my allergy to gluten. This recipe is fit for 3 (the amount or mouths I was feeding tonight). A smaller portion but still very filling. And for a light dessert, dark chocolate covered goji berries from Henrys. My sweet tooth is surly satisfied.

Coconut oil cooking spray

10 Brussels Sprouts, halved

1 c. Corn

1 c. Grape Tomatoes

3/4 c Mint or Basil, chopped

2 tbs. Honey

¼ tea. Chili Powder

9 Polenta, thick slices

Salt/Pepper

• Heat saucepan on medium heat and spray with Coconut Oil. 
• Add Brussels sprouts and a pinch of salt/pepper. 
• Cook for 5 mins then add Mint, Tomatoes, Corn and cook until Sprouts are soft. 
• In separate pan, heat coconut oil on med heat. 
• Pour honey in pan and sprinkle with chili powder.  
• Place polenta slices evenly on pan and cook 7 mins on each side.

Serves 3

Gluten Free, No Refined Sugar, No Butter, Vegan