Roasted Tomato and Spinach Polenta Combined this with balsamic mushroom/goat cheese polenta. Wilted the spinach in the balsamic mushroom pan when the mushrooms were almost done. Reserve a little bit of the balsamic/mushroom sauce to add to the polenta.
Inventive amuse bouche (little bites that delight before the meal begins) for the taster teaser before dinner: One grape on a soup spoon, cut in half, in a food processor blend blue cheese, and roasted walnuts, add a dab to each grape. drizzled with honey. Serve.