These past couple blustery days in Chicago have made it feel like Fall more than ever so I have been collecting a wishlist of dishes to cook to go along with the changing season. This recipe made the cut as soon as I spotted it on Pinterest, but the honey and lack of protein in the dish made it feel too much like a dessert. We dropped the honey from the recipe and added in cremini mushrooms as well as some spicy italian sausage. We also used feta cheese instead of goat cheese, but that is only because I mistakenly bought lemon flavored goat cheese at the market (it's gross- trust me). You can see the original recipe we followed here. The crispy polenta makes for a great base to any dish and is easy to prepare for large groups- we particularly love to pair it with marinated pork loin.
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