Polenta Made Pretty.

    Along with lentils, rice, noodles in various forms and potatoes, polenta is one of the staples that fills out the carbohydrate part of the plate. Often I make up a batch, keep it on hand, and grill or fry it as needed to warm up the inside and crisp the outside.
    A couple of Sundays ago, we had lunch at Le Moulin in Rivel, and this was the starter that some of us went for. Wedge of blue cheese on greens, squiggle of balsamic, nothing too hard about that. But what I did like was the finger of polenta speckled with microscopic bits of black olive, and topped with cherry tomatoes. Think I might copy that one....