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Ras El Hanout Roasted Almonds

Ras El Hanout, a traditional Moroccan spice blend known for its aromatic and complex flavors, has long been revered in North African cuisine. I decided to make this delightful spice mix center stage in one of my favorite snacks – ras el hanout roasted almonds. These crunchy and fragrant almonds are coated with a generous dusting of the vibrant blend, resulting in an irresistible snack.

Overview of Ras el Hanout Roasted Almonds

Lately, I have tried to eat healthier snacks. I’ve learned that the best way to eat healthier, especially on a budget, is to make snacks. Homemade snacks like these roasted almonds are easy and affordable for me to make. I have so many spice blends on the shelf, like ras el hanout, that I save a little time with the prep and have flavorful options to make my snacks enjoyable.

Almonds are considered a healthy fat and a good source of protein. According to the Cleveland Clinic, almonds “play critical roles in many bodily functions, like energy production, cell growth, and immune function .” Almonds are high in monounsaturated and polyunsaturated fats, which means they aid in cholesterol management.

History of Ras el Hanout Spice Blend

Ras el hanout is a North African spice blend enjoyed in countries such as Morocco and Tunisia. According to Recette magazine, the term ras el hanout translates to “head of the shop” in Arabic. It provides a savory and deluxe flavor to foods. The main ingredients are turmeric, clove, coriander, cinnamon, cardamom, cumin, nutmeg, paprika, mace, and black peppercorns. Some add in dried rosebuds, orris root, and various peppers.

The blend of spices in ras el hanout varies from region to region. Spice Walla produces my favorite combination. I always have a jar in my pantry for flavoring chicken, marinades, and rice dishes.

Although it’s a pretty complex blend of spices, you might want to try making your own. Here’s an easy recipe by Salima’s Kitchen: 5-minute Ras el Hanout.

Recipe for Making Ras el Hanout Roasted Almonds at Home

Mise En Place

One egg white
Three sprigs of rosemary chopped
Zest of one orange
½ teaspoon Ras el Hanout spice blend
One teaspoon of granulated white sugar
Two cups of raw almonds shelled
One teaspoon of sea salt

How to prepare the dish

Preheat oven to 375 degrees F.
Whisk egg whites until frothy.
Add almonds, orange zest, rosemary, ras el hanout, and sugar to the egg whites. Gently fold the mixture until coated evenly.
Spread the coated almonds onto a prepared baking sheet—season lightly with sea salt.
Bake for 10-12 minutes. Remove from oven and allow to cool completely before serving.

Video

In this short video, you’ll see how easy it is to make Ras El Hanout Roasted Almonds at home.

Serving Suggestions and Pairing Ideas with Ras el Hanout Roasted Almonds

These flavorful nuts are perfect for almost any occasion. Besides snacking, here are some ways to use these in a variety of dishes and events:

Top on your salad for added crunch
Add to your charcuterie or grazing board.
Place in glass jars, add a decorative ribbon and give them as a gift to a fellow foodie.
Add to freshly popped popcorn.
Garnish oven-roasted green beans, autumn squash, or pears.
Mix into warm couscous.

Tips for Storing and Preserving Flavor

How should I store roasted almonds?

I suggest storing your roasted almonds in an air-tight container. Although this is a cooked dish, shelled nuts can become stale and possibly rancid as the oils deteriorate. Keeping them in a container will help you control the air and moisture they are exposed to.

How long will these roasted almonds keep?

I must admit, it’s never taken me more than a few days for my household to eat a batch of these nuts!

However, it’s best to eat these within a week of baking them. You can place them in the refrigerator for up to 3 months for longer preservation.

All in All

This recipe combines the nuttiness of almonds with the bold and zesty notes of the coveted Moroccan spice. Whether enjoyed as a standalone treat or incorporated into various dishes, ras el Hanout almonds will surely transport your taste buds on a culinary adventure like no other.

If you’re looking for more irresistible snacks, check out these recipes:

ENJOY!

Platter of roasted almonds. Garnished with orange slices and rosemary sprigs.

Ras El Hanout Roasted Almonds

Shelled almonds are tossed in ras el hanout spice blend and rosemary. Then they are oven roasted to create a tasty snack that is healthy and full of flavor.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Course Snack

Servings 4

Ingredients

3 sprigs rosemary chopped
1 egg white
Zest of one orange
½ teaspoon Ras El Hanout spice blend
1 teaspoon granulated white sugar
2 cups raw almonds

Instructions

Preheat oven to 375 degrees F.
Whisk egg whites until frothy.
To the eggs whites, add in the almonds, orange zest, rosemary, ras el hanout, and sugar. Gently fold mixture until coated evenly.
Spread the coated almonds onto a prepared baking sheet. Season lightly with sea salt.
Bake for 10-12 minutes. Remove from oven and allow to cool completely before serving.

Keyword africa, almonds, morocco, nuts, snack

A Goofy Movie Inspiration: Hi Dad Soup Recipe

Grab a spoon and get ready for some soup-er fun! I collaborated with two of my best longtime friends, Brandon and P’Tricia, who host The Wayback Recap Podcast. On their podcast, they take a cultural deep dive into nostalgic movies and television shows.

This month, I was their first-ever guest! We covered the plot, creation of, and foods seen in the Disney classic…A Goofy Movie.

Listen to the episode “Yo Stacey” HERE on Spotify or on Apple Music

…

2023 Juneteenth Virtual Cookout by Eat the Culture

Join me in celebrating Juneteenth with more than 30 other Black culinary creators. Juneteenth marks our country’s second independence day, signifying the final emancipation of those enslaved in the US announced in 1865. This year, we are celebrating “Freedom Day” by offering a delightful selection of mains, sides, desserts, and refreshing drinks that are perfect for backyard barbecues and summer gatherings with friends and family.

Join us in honoring the legacy of progress and freedom by cooking and sharing these recipes. Additionally, you can easily follow each participant by using the hashtag #JuneteenthCookout2023 on Instagram.

You can find a list of all recipes from the 2023 Juneteenth Virtual Cookout on the Eat the Culture website.

Inspiration for Bourbon Candied Bacon

Plate of candied bacon, glass of bourbon on the rocks and red flower.

Miss Juneteenth is an annual beauty pageant held in many African American communities to commemorate the holiday. The pageant showcases African American women’s beauty, intelligence, and societal contributions. Dishes such as Bourbon Glazed Candied Bacon, Strawberry Oreo Crunch Pound Cake, and Rainbow Fruit Salad with Agave-Lime Syrup lean into the sweetness of the holiday.

Bourbon candied bacon is a wonderful dish for cookouts, as it can stand alone as a tasty appetizer or be used to top off burgers and sandwiches. In this recipe, the rich flavor of bourbon adds depth to the sweetness of maple syrup and brown sugar, while the savory flavor of bacon balances out all those flavors perfectly.

Sweet Miss Juneteenth Recipes

Her Mise En Place – Bourbon Glazed Candied Bacon

Kenneth Temple – Hot Honey Wings

My Sweet Precision – Strawberry Oreo Crunch Pound Cake

Begin with Butter – Red Velvet Cupcakes

My Sweet Precision – Raspberry Chocolate Crumble Bars

A Classic Twist – Strawberry Basil Sparkler

Coined Cuisine – Rainbow Fruit Salad + Agave-Lime Syrup

Seasoned To Taste – Watermelon Cherry Frosé

You can find a list of all recipes from the 2023 Juneteenth Virtual Cookout on the Eat the Culture website

How To Make Bourbon Candied Bacon

Candied bacon recipe ingredients on a pan.

Mise En Place

1 lb Thick-cut Bacon
1/3 cup Kentucky Bourbon
1/3 cup Maple Syrup
1/2 tsp Chili Powder
1/8 cup Light Brown Sugar
Flaky Sea Salt, optional for topping
Ground Black Pepper, optional for topping

Baking the Bacon and Cooking Tips

Preheat your oven to 400 degrees Fahrenheit. While the oven is warming up, whisk together the bourbon, maple syrup, and chili powder and set aside.

On a parchment-lined baking sheet, arrange bacon in a single layer so that the slices do not touch. Using half of the syrup mixture, lightly brush each slice of bacon.

Bourbon, maple syrup and chili powder blended together.

Bake the bacon for 10 minutes. Remove pan(s) from oven and carefully flip each slice of bacon over. Now brush bacon with more of the syrup mixture. Sprinkle each slice with 1-2 pinches of brown sugar.

Return pans to oven and bake the bacon for another 10-12 minutes, or until your desired crispiness is reached.

Remove bacon from the oven and place slices on a cooling rack. If desired, this is the perfect time to top with flaky sea salt and freshly ground black pepper.

Note: You may have to use multiple trays and/or bake in batches.

Allow bacon to cool completely before serving. The sugars and bacon will slightly crisp up more as they cool.

Happy Juneteenth!

Bourbon Candied Bacon

With a rich blend of sweet and savory flavors infused with bourbon's unique notes, this delicious snack will quickly become a favorite at your cookout!

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Course Appetizer

Cuisine American

Equipment

baking sheet
parchment paper
Oven
Tongs
Bowl
Whisk
Pastry Brush

Ingredients

1 lb Thick-cut Bacon
1/3 cup Bourbon
1/3 cup Maple Syrup
1/2 tsp Chili Powder
1/8 cup Light Brown Sugar
Flaky Sea Salt optional
Ground Black Pepper optional

Instructions

Preheat oven to 400 degrees F.
Whisk together the bourbon, maple syrup, and chili powder and set aside.
On a parchment-lined baking sheet, arrange bacon in a single layer so that the slices do not touch. Note: You may have to use multiple trays and/or bake in batches.
Using half of the syrup mixture, lightly brush each slice of bacon. Bake for 10 mintues.
Remove pan(s) from oven and carefully flip each slice of bacon over. Now brush bacon with more of the syrup mixture. Sprinkle each slice lightly with 1-2 pinches of brown sugar.
Return pans to oven and bake the bacon for another 10-12 minutes, or until your desired crispiness is reached. Remove bacon from oven and place slices on a cooling rack. If desired, top with flaky sea salt and freshly ground black pepper.
Allow bacon to cool completely before serving.

Notes

Wrap the baking sheet with foil to lessen the cleanup time.

Add a teaspoon of vanilla extract to the syrup for added flavor.

If your oven runs hot or cooks unevenly, rotate pans halfway through cooking and watch carefully to prevent burning sugar and bacon.

Keyword bacon, bourbon, candied

Chive and Truffle Deviled Eggs garnished with Chive Blossoms

This chive and truffle deviled eggs dish is elegant, beautiful, and sure to impress your guests! Fresh chives, mayo, truffle oil, and Dijon mustard are combined with cooked yolks to make a creamy and delicate filling.

What are deviled eggs?

Deviled eggs are made using cold, hard-boiled eggs. Traditionally, the eggs are cut in half, and the yolks are removed. The removed yolks are mixed with creamy ingredients (such as mayonnaise), seasoned, and then used to refill the egg whites. Each finished deviled egg becomes a lovely one or two-bite appetizer or side dish, depending on the occasion.

Here in the Southern United States, I have seen deviled eggs enjoyed in several types of meals. Some enjoy serving deviled eggs at picnics and cookouts. It’s also a common side dish for Easter, Christmas, and Fourth of July holiday meals. One of the most traditional fillings includes mixing the egg yolks with mayo, mustard, relish, and seasonings such as salt, pepper, and paprika.

Deviled eggs are an easy-to-make appetizer that is enjoyed throughout the world. It’s a dish served cold that dates back to ancient Roman times. According to The North Carolina Egg Association, “boiled eggs were seasoned with spicy sauces and served as the starter of a fancy meal usually made for guests.” It was in the 13th century when we’d see boiled eggs stuffed in Spain. Later, Europe picked up the popular recipe in the 15th century, stuffing their eggs with varying ingredients such as raisins and herbs.

Why is it called “deviled”?

According to The Kitchn, deviling food “refers to cooking something ‘with fiery hot spices or condiment.'” The term appeared around the 18th century. However, it is a term that some cultures choose to avoid, and rightfully so.

Throughout history, you can see variations of spices and toppings featured in deviled egg recipes that gave the dish a spicy bite. For example, some eggs are topped with spicy sauces, while others use spices such as cayenne pepper in the filling.

Variations of the word “deviled eggs” across the world

Here are some different terms use that people use to replace “deviled” in the recipe name:

Salad Eggs
Stuffed Eggs
Dressed Eggs
Mimosa Eggs
Potluck Eggs
Angel Eggs

Are there any other variations you’ve heard? Let me know in the comments! 👇

Chive and Truffle Deviled Eggs are a unique twist on the classic dish.

Chive and truffle deviled eggs garnished with purple chive blossoms.

My variation of deviled eggs is not spicy but is a unique twist on traditional southern deviled eggs. The fresh chives and white truffle oil elevate the dish for special occasions. Moreover, topping the eggs with chive blossoms is a lovely way to garnish your dish and impress dinner guests!

Using chives and chive blossoms for garnish

Garlic chives add a mild, onion-like flavor to the deviled egg filling. In place of relish, it gives the filling added texture and color.

The blossoms from garlic chives are edible. Some may choose to remove them, but it still adds a beautiful and unforgettable pop of color to your finished dish. If you’re growing chives, the blossoms appear in the early spring when the plant begins to flower. In my area, growing zone 6b, my chives tend to flower from late March to around mid-May.

What type of truffle oil to use in deviled eggs

Using truffle oil in this recipe gives the filling a subtle umami flavor that is elegant and smooth. I prefer using white truffle-infused oil. It is a common staple in my kitchen because it is great for finishing dishes and gives a nice little artisan touch to a meal or snack.

Tip: Be sure not to mix too much truffle oil into the deviled egg mixture for two reasons. You don’t want the truffle flavor to overpower the other ingredients. Secondly, too much oil will thin the mixture, making the filling runny and unable to sit in the egg whites.

Eggs and white truffle oil pair very well together. Sometimes I simply drizzle truffle oil over hard-boiled eggs for breakfast and top with flaky sea salt!

All in All

This is one of my favorite appetizers for potlucks and holiday meals. Using fresh chives and their edible blossoms from my backyard garden feels extra special. Plus, I love to use delicious truffle oil any chance I get.

Lastly, chives are a wonderful perennial to grow, and I continuously find unique ways to use them in the kitchen. I hope you find this dish comforting and a creative way to use edible flowers as garnish. Enjoy!

Don’t Forget to Save This Recipe For Later: 📌 Pin this today!

Chive and Truffle Deviled Eggs

Impress your guests with these chive and truffle deviled eggs. To add a little extra flair, garnish each deviled egg with an edible chive blossom. from your garden.

5 from 3 votes

Print Recipe

Course Appetizer, Side Dish

Cuisine American

Servings 6

Ingredients

6 eggs hard boiled
1/3 cup mayonaisse
1 tbsp Dijon mustard
2 tsp fresh chives, chopped
1/2 tsp white truffle oil
salt to taste

Instructions

Cut each peeled, hard-boiled egg in half. Scoop yolks into a small bowl and set the whites on a plate and refriderate.
With the back of a fork, smash the yolks until coarse and free of lumps. Stir in mayo, mustard and oil until mixture is smooth. If desired, add salt (to taste) and gently fold in chopped chives.
Place yolk mixture in fridge for at least 15 minutes before filling the egg whites.
Using a spoon or piping bag, fill the egg whites with the truffled yolk mixture. Garnish with additional chopped chives or chive blossoms. Serve and enjoy.

Keyword appetizer, brunch, eggs

Miso-Roasted Sweet Potato Fingerlings

Jump to Recipe

I love having unique recipes like these miso-roasted sweet potatoes because I know dinner won’t be boring. Butter, honey, miso, and seasonings are melted together to create a delicious glaze for the fingerling sweet potatoes to be tossed in. On a baking sheet, the potatoes are roasted until golden and tender.

And, a bonus: the kitchen always smells amazing while they roast!

Fingerling sweet potatoes are a time saver in the kitchen. Because they are small, it’s easier to prep them. The skins are tender, so there’s no need to peel them. They are also easy to slice through. My latest purchase of fingerling-sized sweet potatoes was at the local farmers market.

You can still make this recipe if you can’t find fingerling potatoes! Just buy regular sweet potatoes and cut them into small wedges. Be sure each wedge is similar in size to ensure they bake through in an equivalent timeframe.

Why cook with miso paste?

If you’re a fan of umami flavors, cooking with miso is an easy and delicious way to satisfy your tastebuds. Miso paste can be found in most retail grocery stores. It’s a relatively inexpensive staple lasting up to six months if stored properly. I scoop a little white miso out of the container and return it to the fridge when needed.

Adding miso to sweet potatoes gives you a flavorful combination of sweet, salty, and umami. I use white miso paste for this recipe, which is milder and less salty than its alternate color types (red and yellow). Did you know miso is also categorized by ingredients used during fermentation?

How to Make Miso-Roasted Sweet Potato Fingerlings

Mise En Place (what to prep):

Sweet Potato Fingerlings – washed, dried, and each cut in half length-wise
White Miso paste
Honey
Unsalted Butter Ground Ginger
Garlic Oil (optional) – I used reserved oil from a batch of garlic confit. It’s another good reason to keep this staple in the fridge!

Alternative Ingredients:

In place of honey, use equal amounts of maple syrup.

Mix in 2 teaspoons of peeled, grated fresh ginger instead of ground ginger.

Garnish with chopped cilantro, chives, or parsley.

Don’t want to use garlic oil? Add 1-2 minced fresh garlic cloves to the melted butter mixture to skip the oil completely. Or whisk in a few cloves of this easy-to-make roasted garlic.

Instructions

In a microwave-proof container, melt your unsalted butter. Next, whisk in your miso paste, honey, garlic oil, and ginger powder.

Note: If your mixture starts to solidify, pop it back in the microwave for 5 seconds at a time. You want it to melt just enough to coat your potatoes easily, but you don’t want it to burn.

On a sheet pan, toss potatoes with the butter and miso mixture until potatoes are completely coated. Arrange potatoes in a single layer and lightly season with salt and pepper, to taste.

Transfer sheet pan to a 375-degree oven and roast until fork-tender and golden in color.

Serving Suggestions

You can pair these miso-roasted sweet potato fingerlings with several dishes. Here are a few ideas to consider:

Grilled Chicken
Pan-Seared Steak
Roasted Chicken
Rice Pilaf
Cheesy Polenta
Salad Mix
Roasted Green beans
Salmon Burgers

What other dishes would you serve them with?

All-in-All

This is a great way to elevate your side dish game. You can’t go wrong with serving these crispy and golden sweet potatoes. The combination of miso, butter, and honey is very tasty and pairs well with the sweetness of the potatoes.

Enjoy!

Miso Roasted Sweet Potato Fingerlings

Elevate your side dish game with these crispy and golden sweet potatoes. Fingerling sweet potatoes are tossed in a combination of butter, honey, miso and seasonings. Then they are roasted until tender.

Print Recipe

Prep Time 10

Cook Time 20

Course Side Dish

Cuisine American, Japanese

Servings 4

Ingredients

2 lbs sweet potato fingerlings
2 tsp white miso paste
1/2 tsp ground ginger
1 tbsp honey
6 tbsp unsalted butter
3 tsp garlic confit oil or 2 cloves of minced garlic
salt to taste
pepper to taste

Instructions

Preheat oven to 375 degrees Farhenheit
In a microwave-proof container, melt your unsalted butter. Next, you’ll whisk in your miso paste, honey, garlic oil, and ginger powder.
On a sheet pan, toss potatoes with the butter and miso mixture until potatoes are completely coated. Arrange potatoes in a single layer and lightly season with salt and pepper, to taste.
Transfer sheet pan to athe oven and roast until fork-tender and golden in color About 15-20 minutes.

Notes

If your melted butter and miso mixture starts to solidify, pop it back in the microwave for 5 seconds at a time. You want it to melt just enough to coat your potatoes easily, but you don’t want it to burn.

Keyword miso, sweet potato

Simple and Flavorful: Cod en Papillote with Pesto

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Who doesn’t love an easy-to-make dinner with easy cleanup? Cod en papillote is one of my favorite spring and summertime dishes because it involves so few utensils. Plus, it’s a creative way to use vegetables straight from the garden!

Thanks to my mom, I learned this cooking technique as a kid. Even as an adult, cooking “en papillote” is a fun and elegant way to cook a healthy meal.

Every time I make this, the fish comes out perfectly flaky. I prefer using cod because it’s a mild, soft white fish that cooks quickly and takes on lots of flavors. I also love pesto, so this recipe incorporates jarred basil pesto to save a little time.

If you are up to making your own pesto, check out some of my Sorrel & Basil recipe. And if you are feeling extra adventurous, I have a delicious recipe for Asparagus Pesto.

What is Cod en papillote?

The term “en papillote” is French for ‘in paper.’ Cod en papillote is a recipe for baking cod in a parchment paper pouch. Alternatively, you can use aluminum foil if you don’t have any parchment paper on hand.

I prefer using parchment paper because it looks elegant and can make a weeknight meal feel like a special occasion. Plus, seeing the pouch puff up and cut through the steamy paper to reveal the finished meal is fun.

How to pronounce ‘en papillote’ : Ahn-Pap-Pee-Yaht

How to make my Cod en Papillote with Vegetables and Pesto

To make this recipe of Cod en Papillote you’ll lay cod and fresh vegetables onto a sheet of parchment paper. You’ll simply season them and top with prepared basil pesto. Lastly, you’ll fold the edges of the parchment paper to enclose your ingredients, creating a pouch.

Baking will only take you about 15 minutes to do. The goal is to get the fish cooked through and vegetables lightly steamed. When done, you can either eat your meal straight from the packet or plate it with your favorite grain.

1-minute Video: How to Make Cod en Papillote with Vegetables & Pesto

One minute video that shows how to cut your parchment paper and seal the packet for Cod en Papillote.

Vegetable combinations for Cod en papillote

I use fresh broccoli, shallot, and cherry tomatoes in this recipe. The wonderful thing about this technique is that you can use a variety of your favorite vegetables. So many ingredients can pair well with cod and absorb the earthy flavors of the pesto.

Here are several vegetable combinations to try with cod:

Thinly sliced Onion and Bell Pepper
Mushrooms and Broccolini
Green beans and Corn
Sugar snap peas and Shallots
Zucchini and Red Onion
Diced Eggplant and peppers

What other types of fish work for this recipe?

Because the availability of certain fish varies amongst regions and seasons, you may find yourself looking for an alternate fish to use in this recipe. I recommend using any white fish filet similar in mildness and skinless like cod. Some suitable substitutes for cod in this recipe are:

Mahi Mahi
Sea Bass
Whiting
Grouper
Haddock
Pollock

If you need more fish substitute ideas, check out this article by Epicurious.

All in All

I love the fresh vegetables, steamed white fish, and tasty pesto. Cooking fish in a parchment paper pouch takes little effort and can even be prepped one day ahead. A big time-saver on my weeknights!

Cooking cod en papillote is worth a try if you want a simple, healthy recipe with minimal cleanup afterward.

Enjoy, and let me know how you like this recipe!

Cod en Papillote with Vegetables and Pesto

5 from 9 votes

Print Recipe

Course Dinner

Cuisine French

Servings 1 person

Equipment

1 sheet of parchment paper
Oven
kitchen shears

Ingredients

1 Cod filet 4 – 5 ounces
1/8 cup Broccoli florets chopped into small pieces
4-5 Cherry Tomatoes left whole
1 tbsp Basil Pesto

Instructions

Preheat oven to 400 degrees F.
Start by cutting of parchment paper into a large heart shape. Lay flat on counter.
On one side of the "heart", layer vegetables and season lightly with salt and pepper. Top with fish filet and cover the fish a heaping tablespoon of pesto.
Fold the empty side of paper over the fish and vegetable medley to enclose the food. Starting at one end , make very tight overlapping folds. When you reach the end, twist the paper closed to prevent leaking.
Place packet on a baking sheet and transfer to oven. Bake for 14-15 minutes and remove. Allow packet to sit 1-2 minutes and then carefully cut open.
Serve fish and vegetables while warm.

Keyword broccoli, fish, pesto, tomato

Cheesy Strata with Mushrooms, Kale and Sausage

I love to make cheesy strata for dinner. It’s an easy casserole to assemble and bake. Thanks to all the bread, eggs, and savory vegetables, it is a filling dish that bakes beautifully together.

Many strata recipes require you to make the dish the night before. My recipe doesn’t require that. Letting the dish sit 15 minutes before baking is plenty of time to allow the bread to soak in your custard.

This cheesy strata recipe uses a combo of fresh kale, spicy ground Italian sausage, and earthy baby portabella mushrooms. The egg custard is flavorful because of cream, Dijon mustard, and seasonings. To add to the richness, I top it with Asiago cheese.

Not Wasting Eggs

I’m washing and grinding the shells for use in my garden to ensure I’m not wasting any egg pieces. Some nights, I toss them into the compost bin. Eggshells can help increase calcium and lower acidity in the garden soil. MasterClass, has this helpful article about how to use eggshells in the garden.

Mise En Place for Cheesy Strata Recipe

8 large eggs – whisked thoroughly
1 cup milk
1/2 cup heavy cream
12 – 14 baby portabella mushrooms – washed and chopped
1 lb ground, spicy Italian sausage – cooked and drained of excess grease
1 loaf French baguette – cut into 1 inch cubes
2 tbsp olive oil
4 cups baby kale – washed, dried, and roughly chopped
1 small yellow onion – diced
1 clove garlic – minced
2 tsp Dijon mustard
1/2 cup shredded Asiago cheese
1 tsp fine salt
1/2 tsp ground black pepper

How to Make this Cheesy Strata

Pouring egg mixture over cooked sausage, vegetables, and bread chunks.

Prepare your casserole dish: Preheat oven to 350 degrees F. Butter or spray a 9×13 inch glass dish. Cut French bread into 1 inch cubes and spread evenly into the bakeware. Set aside while you prep other ingredients.
Cook sausage and vegetables: Next, over medium heat, cook the sausage in a large skillet until it’s no longer pink. Drain and set aside to cool. In the same skillet, add 1 or 2 tablespoons of olive oil, mushrooms, garlic and onion. Stirring often, cook for 3-4 minutes until the mushrooms have softened and onions are translucent. Add chopped kale and cook an additional 2 minutes until slightly wilted. Turn off heat and set aside while you prep your egg mixture.
Prepare custard or egg mixture: In a large bowl, whisk together eggs, milk cream, mustard, salt and pepper.
Pour in eggs: To the egg mixture, stir in the cooled sausage, and vegetable mixture. Now, pour entire mixture over the bread that is in your baking dish. Let sit for 10 – 15 minutes to allow the bread to soak in the eggs.
Add cheese and bake: Sprinkle the top with the Asiago cheese and additional black pepper, if desired. Finally, bake in the oven for 30-35 minutes or until a knife inserted in center comes out clean.

All in All

Overall, this egg casserole is full of flavor. It’s cheesy, spicy and filling. You can’t beat having another comforting recipe in your repertoire this winter.

Here’s another strata I make often for my family: Ham, Spinach and Cheese Strata

Don’t forget to save this later! Pin it.

Mushroom, Sausage and Kale Strata

5 from 3 votes

Print Recipe

Course Dinner, Lunch, Main Dish

Cuisine American, Italian

Servings 8

Ingredients

8 large eggs
1 cup milk
1/2 cup heavy cream
12 – 14 baby portabella mushrooms
1 lb ground, spicy Italian sausage
1 loaf French baguette
2 tbsp olive oil
4 cups kale chopped
1 small yellow onion diced
1 clove garlic minced
2 tsp Dijon mustard
1/2 cup shredded Asiago cheese
1 tsp fine salt
1/2 tsp ground black pepper

Instructions

Preheat oven to 350 degrees F. Butter or spray a 9×13 inch glass dish. Cut French bread into 1 inch cubes and spread evenly into the bakeware. Set aside while you prep other ingredients.
Over medium heat, cook the sausage in a large skillet until it's no longer pink. Drain and set aside to cool.
In the same skillet, add 1 or 2 tablespoons of olive oil, mushrooms, garlic and onion. Stirring often, cook for 3-4 minutes until the mushrooms have softened and onions are translucent. Add chopped kale and cook an additional 2 minutes until slightly wilted. Turn off heat and set aside while you prep your egg mixture.
In a large bowl, whisk together eggs, milk cream, mustard, salt and pepper.
To the egg mixture, stir in the cooled sausage, and vegetable mixture. Pour entire mixture over the bread that is in your baking dish. Sprinkle the top with the Asiago cheese and additional black pepper, if desired. Bake in the oven for 30-35 minutes or until a knife inserted in center comes out clean.

Keyword baked, bread, eggs, kale, Sausage, strata

Black History Month: Hoppin’ John

In 2023, the theme of Black History Month is Black Resistance and Eat the Culture is recognizing the remarkable and, frankly, underrated resistance of our ancestors in bringing culinary traditions across the Atlantic to shape the vibrancy of Black cuisine that we know and love today. They physically and mentally carried African foodways across the deadly Middle Passage to pass down through generations. This year’s Black History Month Virtual Potluck traces popular dishes of the Diaspora from their West African roots to North America and beyond. Share these recipes with your friends and loved ones and follow each participant by using the hashtag #BHMVP2023 on Instagram

You can grab the full list of recipes from this year’s collaboration on the Eat the Culture website.

From Waakye to Hoppin’ John

Waakye is a simple, savory rice and beans dish native to northern Ghana. Our ancestors brought this versatile staple to the American South, Caribbean, and South America. Today, I’m teaching you how to make Hoppin’ John from the Southern United States and encourage you to follow the story through Waakye from Ghana, Jamaican Rice and Peas from Jamaica, and Guyanese Cook Up Rice from Guyana.

Growing up and living in the South, I have eaten many variations of Hoppin’ John and other rice dishes. Family histories and taste preferences always influence each one, and ingredient availability- no matter how it has always been a dish I enjoyed and respected! For my version of Hoppin’ John, I chose to honor its Low Country origins by using Carolina Gold Rice and Sea Island red peas.

What is Hoppin’ John?

Hoppin’ John is a savory one-pot meal made of rice, pork, and cowpeas. Folks in the Southern United States most famously eat it. New Year’s Day it’s served to symbolize prosperity. It is a beautiful dish to serve all year long, in my opinion. It’s hearty, delicious and simple to make.

Its origin dates back to the early 1800s in the Southern United States. The cooking techniques and flavors used to make this dish reflect traditions brought to the Carolinas by enslaved Africans during the Trans-Atlantic slave trade. For example, using minimal ingredients, locally grown foods, and few utensils.

There are varying stories about how the name ‘Hoppin’ John’ originated for the meal. For example, some stories tell about a man name John who sold field peas in the streets of Charleston. Others mention enslaved children hopping around a table, enjoying their meal of cooked rice. There seem to be hundreds of folklores around the the name.

Many of these folklores are explored by food historians like Karen Hess who wrote The Carolina Rice Kitchen: The African Connection. In her thesis, she takes a fascinating deep dive into the accounts and receipts (an old name for ‘recipes’). According to Hess, “Most of the proposed origins are demeaning to African-Americans, representing pop etymology of a low order.” She then attempts to reconstruct the words ‘hoppin’ and ‘john’, tying them to ancient Arabic and many African dialects.

Cowpeas, Carolina Gold Rice and Cooking Methods

Why are cowpeas used in Hoppin’ John?

Because of varying traditions and the availability of ingredients in different regions, you’ll notice that Hoppin’ John recipes use different cowpeas. Cowpeas vary significantly in size, flavor, and color.

Let’s start with what cowpeas are! They are legumes that grow well in sandy soil, just like in Africa, Asia, and the coastal regions of southern America. Domesticated in Africa, cowpeas are one of the oldest crops to be farmed. There are various subspecies of cowpeas including black-eyed peas, crowder peas, and sea island peas- all of which are used in Hoppin’ John recipes.

You’ll likely find that most Hoppin’ John recipes include black-eyed peas. In the United States, black-eyed peas are more commonly sold today than others in the cowpea family. I use dried Red Sea Island Peas, first cultivated by the Gullah Geechee people. There are still small farms in South Carolina that harvest the peas today. Although I live in Kentucky, I know because of my annual travels to the region. Recently, I relied on online shopping to buy some. This really put into perspective how times have changed!

What rice is used in Hoppin’ John?

Traditionally, Carolina Gold rice is used to make Hoppin’ John. It’s an earthy, nutty-flavored variety of rice that is known for it’s golden hue. In World of Slave, by Kym S. Rice, “Broken or unpolished rice that was not sold was given to the enslaved community as an addition to their rations”. She continues to explain that cowpeas were boiled, seasoned, and then “…mixed with broken rice, salt fish or pork to form a tasty dish”.

The only Carolina Gold Rice I could find in my town was at Whole Foods. Please note that I used parboiled rice, which affects the cooking time. Parboiled rice cooks faster than other varieties.

Other Hoppin’ John Variations

Types of Meat: Bacon, Ham Hock, Salt Pork, Sausage or Smoked Turkey

Vegetables (besides peas): Celery, Onions, Bell Peppers, Collard Greens, Garlic, Carrots, and/or Tomatoes

Types of peas: Blackeyed peas, red peas, crowder-peas, etc.

Cooking methods: Stove-top only or a combo of stove/oven.

All in All

Hoppin’ John is an empowering dish that continues to represent the resilience and traditions of the African diaspora. Although recipes vary across families, the essence of Hoppin’ John is felt through the traditional rice and peas being slow-cooked with fresh vegetables, preserved meat, and flavorful seasonings. I highly recommend making this dish in honor of Black History Month!

Hoppin’ John

Print Recipe

Course Dinner, Main Dish

Cuisine American

Servings 8

Ingredients

1 Pork Shank or Ham Hock
1 cup Red Sea Island peas soaked overnight
1 1/2 cups Carolina Gold Rice preferably parboiled
2 stalks celery chopped
1 yellow onion diced
1 green bell pepper diced
2 tsp Kosher salt
1/8 tsp ground black pepper
1/4 tsp cayenne pepper
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/4 tsp ground thyme
2 tsp Chicken Soup Base I used Better than Bouillon
6 cups water
4 – 6 tbsp olive oil
1 tbsp rice vinegar optional

Instructions

Soak peas overnight in cold water.
In a large cast iron pot, heat oil over medium-high heat. Add pork shank and vegetables to oil. Cook 2-3 minutes, stirring frequently until vegetables begin to soften.
Add all of the seasonings to the pot and stir well. Stir in water and chicken base. Allow mixture to boil for 5 minutes and add drained cowpeas. Lower heat, cover and cook for 40-45 minutes until peas are tender.
Taste broth and add additional seasonings if desired. Stir in rice and cover.
Let simmer 20-30 minutes until rice is tender and liquid has fully absorbed into the rice and peas. Remove pot from heat. Stir in a splash of rice vinegar.
Spoon rice and peas into bowl or plate. If desired, garnish with chopped scallions or chives.

Keyword beans, black history, rice

28 New Year’s Celebration Recipes

Whew, I can’t believe it’s already time to usher in a new year. I hope your year in the kitchen was amazing and full of good food experiences!

What are some new year traditions you grew up with? Are there any you still do?

I have to admit that as a child, I had a love/hate relationship with new year’s traditions and superstitions. My mother insisted on ensuring we rang in the new year without any dirty laundry or dishes to do, so I had to help with my least favorite chores on the Eve. Luckily (no pun intended), on New Year’s Day, she ensured we filled up on cooked greens, black-eyed peas, and pork – a good hearty meal in any Southern family’s new year repertoire. I was the kid excited to eat, especially if she decided to fry up pork steaks or chops.

Fast forward 20-something years, and I’m rushing to get the laundry done and will likely make my favorite leafy green side dish: Swiss Chard Gratin. I now appreciate these traditions and look forward to celebrating the new year each year. Even if I go to a restaurant for New Year’s Eve, I look for dishes that fit the theme.

Here’s the Round-Up…

New year traditions can be fun, memorable, and delicious!

As 2022 comes to a close, I wanted to take the time and share some festive recipes from fellow food creatives. Therefore, I created this round-up of 28 recipes that will help us all ring in the new year in the most delicious way.

Below you’ll find several categories of celebratory foods and recipes! Some are traditional new year’s foods from varying cultures, and some are foods tied to superstitions. Others are festive crowd-pleasers for your party that are worth serving yearly.

Happy New Year, everyone! I wish you the best in 2023.

Lucky New Year Foods from Around the World

Korean Rice Cake and Dumpling Soup

This easy, 30 minute Tteok Mandu Guk, or Korean Rice Cake and Dumpling Soup, is perfect for a cold winter's day! A light and flavorful Asian-style broth is filled with chewy rice cakes and mandu dumplings before being topped with seaweed and egg strips. Cozy, delicious, and soothing! It's also a traditional New Year's dish in Korean culture.

Check out this recipe by Balanced with Jess

Savoy Cabbage Salad

In Germany and Ireland, green cabbage is considered lucky. Enjoy it in a lemony Savoy Cabbage Salad that's flavorful and easy to prepare in 15 minutes.

Check out this recipe by Veggies Save the Day

Vietnamese Garlic Noodles

This easy Vietnamese Garlic Noodles recipe is the perfect New Years dish! Long noodles represent longevity and luck. Chewy Asian-style noodles are coated in a buttery garlic sauce that's great with shrimp, chicken, or beef.

Check out this recipe by Balance with Jess

Plate of Vietnamese garlic noodles with chopstick and bowl of chopped scallions for garnish.

Marzipan Pig Candy

Marzipan pigs are gifted on New Year's Day in Germany to wish family and friends good luck. Horseshoe, chimney cleaner, four clover and a red mushroom count as good luck givers as well.

Check out this recipe

Two marzipan pig candies on a white table.

Jiaozi or Chinese Dumplings

Dumplings symbolize fortune and prosperity. Why not try these delicious, homemade Chinese dumplings?

Check out this recipe by Homemade World Cuisine

Black Eyed Pea Recipes for Prosperity

Easy & Quick Black Eyed Pea Hummus

A twist on classic hummus, with lucky Black-eyed peas in place of the chickpeas. This smoky black eyed pea hummus is a wonderful appetizer or snack that's gluten-free, dairy-free and vegan.

Check out this recipe by The VGN Way

Texas Caviar (aka Cowboy Dip)

This recipe for Texas Caviar (aka Cowboy Caviar) is loaded with black-eyed peas, black beans, corn, tomatoes, avocado, and peppers. And if you are from the south it is a tradition on New Year’s Day to eat black-eyed peas.

Check out this recipe by Casual Epicure

Black Eyed Pea Curry

This classic Indian curry with black eyed peas is made with basic pantry staples. It's a very flavorful dish to celebrate the new year with family and friends. The recipe includes instructions for both the Instant Pot and stovetop.

Check out this recipe by Flavours Treat

Crockpot Black Eyed Peas

These crockpot black eyed peas are perfect for New Year’s Day! Let your crockpot do all the work with this easy recipe.

Check out this recipe by Two Pink Peonies

Leafy Greens for Good Fortune

Swiss Chard Gratin

My recipe for Swiss Chard Gratin is a warm and creamy side dish. It's simple to make and has a richness that you'll enjoy.

Check out my recipe here.

Instant Pot Stuffed Cabbage Stew

Cabbage Stew is full of cozy, hearty and comforting vibes. This vegan dish perfect for healthy and filling start of the new year!

Check out this recipe by Profusion Curry

Vegan Stuffed Mushrooms with Ricotta and Spinach

hese festive vegan stuffed mushrooms are a perfect appetizer for the holiday season. Umami-packed mushrooms filled with cheesy vegan ricotta, spinach and garlic and topped with vegan parmesan.

Check out this recipe by Happy Kitchen

Kale Celebration Salad

Kale Celebration Salad is a beautiful array of colorful vegetables, crunchy walnuts, and delicious flavors!

Check out this recipe by My Pretty Brown Eats

Pork for Progression

Air Fryer Glazed Pork Tenderloin

Many families have a long ritual of eating pork on New Year’s Eve. Because pigs root roughly with their snouts pushing forward, pork represents progress for the following year.

Check out this recipe by Cooking School Dropout

Acorn Squash and Pork Chops

It's a quick, easy, and fun way to welcome in the new year. It's also conveniently made on a sheet pan!

Check out this recipe by Peel with Zeal

Slow Cooker Pork and Sauerkraut

This slow cooker pork and sauerkraut recipe is the easiest way of cooking a traditional German dish—tender pork infused with those delicious sauerkraut flavors.

Check out this recipe by Where is My Spoon

Drinks to clink at the Stroke of Midnight

Pomegranate Gin Fizz

n easy, boozy and fruity holiday cocktail. This pomegranate gin fizz is a simple yet classy drink that is quick to make in a large batch or just for one or two people at a time.

Check out this recipe by The Littlest Crumb

Smoky Rosemary-Strawberry Cocktail

Cheers to this flavorful tequila cocktail! It is fun to make and refreshing.

Check out this recipe by The Foodies’ Kitchen

Chandon Garden Spritz

This aromatic sparkling wine is combinwse with ed with just a few simple ingredients to make a beautiful cocktail that is perfect for end-of-year celebrations.

Check out this recipe by The Foodies’ Kitchen

The Old Fashioned

This classic cocktail is perfect for any bourbon fans at your New Year's Eve get-together.

Check out this recipe by Backroad Blugrass

5 Minute French 77 Cocktail

Take your New Year’s celebration up a notch and serve this French 77 Cocktail instead of champagne. The gin, elderflower liqueur, and lemon juice mix not only tastes sweet and floral but can be made well before your guests arrive.

Check out this recipe by Cup of Zest

Non-Alcoholic Pomegranate New Year’s Drink

Toast on new beginnings with a homemade elegant pomegranate mocktail, royalty amongst fresh fruits, and the symbol of good fortune and prosperity!

Check out this recipe by My Chefs Apron

Crowd-Pleasers for your New Year’s Eve Party

Chicken Salad with Roasted Grapes

Eating 12 grapes at the stroke of midnight is said to bring good luck for the year to come. Why not make them extra tasty with this Chicken Salad with Roasted Grapes!

Check out this recipe by Brunch & Batter

Mushroom Wellington with Port Wine Reduction

This dish will surely please and impress your guests! It's an elegant recipe worth making for your celebration. It also includes spinach if you're looking for another way to incorporate greens into your menu.

Check out this recipe by A Pug in the Kitchen

Cranberry Jalapeño Cream Cheese Dip

Cranberry Jalapeno Cream Cheese Dip is a festive holiday appetizer you will be making all season long! Sweet, tart, creamy and with a hint of spice, this cranberry dip is delicious crowd pleaser.

Check out this recipe by iRealFood

Smoked Salmon Crostini

In search of easy appetizer to feed a crowd? This Smoked Salmon Crostini is elegant and tasty party appetizer to serve at your New Year's Eve party.

Check out this recipe by iFoodReal

Roasted Grapes and Brie

Here's another delicious recipe featuring grapes for good luck. This appetizer has a great balance of sweetness from roasted grapes and nutty flavors from the brie.

Check out my recipe here.

Air Fryer Bacon Wrapped Scallops

Air Fryer Bacon Wrapped Scallops are an easy-to-make yet impressive and elegant appetizer. The perfect finger food for serving at your special occasion.

Check out this recipe by Recipes From A Pantry

Don’t Forget to Pin this for Later!

Winter Dinner Idea: Sweet Potato Polenta with Swiss Chard and Smoked Sausage

Now this is what I consider the perfect comfort dish during these frigid days! This meal takes creamy polenta and combines it with the sweet, yet starchy flavors of the sweet potato. To add a little warmness there’s cayenne pepper to kick things up a notch. It’s all topped with sautéed swiss chard and browned smoked sausage.

Swiss chard is one of my favorite vegetables to grow and eat. It’s a dark, leaf green that is packed with vitamins and nutrients. Swiss or Rainbow chard is pretty hardy and easy to plant and harvest. It’s probably no surprise it was my choice of green for this recipe. If you enjoy chard as well, check out my recipe for Swiss Chard Gratin.

What is Polenta?

Originated in Italy, polenta is a hot porridge that is typically made of cornmeal. It can also be cooled and allowed to solidify for frying, baking or grilling.

I think polenta is a great substitution for pasta, rice and potatoes – especially if you’re looking to change a meal up. For example, instead of your favorite Bolognese over penne or spaghetti, try it over creamy polenta.

For all the polenta fans: What do you like to serve with polenta?

Why Try Sweet Potato Polenta?

If you love the taste of sweet and savory dishes, sweet potato polenta is satisfyingly delicious. It’s also very simple to make and affordable. I used Bob’s Red Mill polenta. I find this brand to be easy to find around my town. I’ve even found it at discount stores such as Big Lots and Dollar General, making it an affordable staple to keep in the pantry.

Adding the sweet potatoes is incredibly simple to do. In this recipe, I pureed boiled sweet potato chunks to ensure I had a very creamy texture. If preferred, you could simply mash the potatoes instead of breaking out the blender like I did.

How to make my Sweet Potato Polenta with Swiss Chard and Smoked Sausage

Mise En Place

1 link of smoked sausage – sliced into rounds
2 – 3 tsp olive oil
1 bunch of Swiss Chard – cut into ribbons
One small Yellow Onion – diced, should yield about 1/3 of a cup
1 clove garlic – minced, more if you prefer.
Splash of Rice Vinegar – around 2 teaspoons
Salt and Pepper, to taste

For the Sweet Potato Polenta you’ll want to prep:

1 small Sweet Potato – peeled and chopped
1 cup of uncooked Polenta
3 cups of Water
1 teaspoon salt
1 cup of Milk – I used whole milk, you can use any kind you prefer
1/4 teaspoon ground Cayenne Pepper
1/4 teaspoon Smoked Paprika
1/8 cup grated Parmesan Cheese
1 tbsp unsalted Butter

Recipe Steps

Cook the Sweet Potato Polenta

Start by boiling your sweet potato chunks until they are fork tender. Puree in a blender and set aside.

In a pot, bring 3 cups of water, milk, and 1 teaspoon of salt to a boil. Whisk in the uncooked polenta. Lower the heat to low, cover and allow polenta to cook for about ten minutes or until thickened.

Turn off the heat and whisk in the pat of butter, sweet potato puree, parmesan, cayenne pepper, and smoked paprika. Season to taste with salt and pepper.

Note: If the polenta is too thick for your preference, stir in additional milk to thin it out. Once finished, keep the polenta covered and warm while you cook the sausage and chard.

Cook Sausage and Swiss Chard

Over medium-high heat, brown the smoked sausage rounds in olive oil. Remove sausage from pan onto a plate.

Now, you’ll add your onions and garlic to the hot pan and sauté for 1-2 minutes. Stir in chard ribbons and cook for an additional 2-3 minutes until greens soften. Season with salt and pepper, and stir in splash of rice vinegar for acidity.

Bring it all together

Lastly, divide the finished polenta into two bowls or plates and top with the sautéed vegetables. To the vegetables, top with the smoked sausage. If desired, sprinkle with additional cheese. Be sure to serve warm.

Recipe Variations

In place of sweet potato, you might try:

Pureed pumpkin
Butternut Squash
Acorn Squash
Carrots
Golden Beets

Instead of Swiss Chard, you might try:

Spinach
Collard Greens
Kale
Mustard Greens

If you don’t have Rice Vinegar, you might opt for:

Apple cider vinegar
White wine vinegar
Champagne vinegar
Lemon juice

In place of Smoked Sausage, you might go for:

Andouille sausage
Chorizo (will definitely add more heat, so may want to adjust seasonings in the polenta)
Kielbasa
Vegan sausage

All in All

I hope you enjoy this comforting dish as much as I do! Sweet potato polenta is definitely a savory treat during these cold, winter months. Although this recipe serves two, it can easily be doubled or tripled for a dinner party and won’t break the bank.

Sweet Potato Polenta with Smoked Sausage and Chard

5 from 5 votes

Print Recipe

Course Dinner, Main Course, Main Dish

Cuisine American, Italian

Servings 2

Ingredients

1 link Smoked Sausage sliced into rounds
2 – 3 tsp olive oil
1 bunch Swiss Chard cut into ribbons
1/3 cup Yellow Onion diced
1 clove garlic minced
2 tsp Rice Vinegar
salt and pepper to taste

For the Polenta

1 small Sweet Potato peeled and chopped
1 cup uncooked Polenta
3 cups Water
1 teaspoon salt
1 cup Milk
1/4 teaspoon ground Cayenne Pepper
1/4 teaspoon Smoked Paprika
1/8 cup grated Parmesan Cheese
1 tbsp unsalted Butter

Instructions

Cook the Sweet Potato Polenta

Boil sweet potato until fork tender, puree and set aside.
In a pot, bring 3 cups of water, milk, and 1 teaspoon of salt to a boil. Whisk in the uncooked polenta. Lower the heat to low, cover and allow polenta to cook for about ten minutes or until thickened.
Turn off heat and whisk in pureed sweet potato, butter, Parmesan, cayenne pepper, and smoked paprika. Season to taste with salt and pepper.
If polenta is too thick for your preference, stir in additional milk to thin out. Keep polenta covered and warm while you cook the sausage and chard.

Cook Sausage and Swiss Chard

Over medium-high heat, brown the smoked sausage rounds in olive oil. Remove sausage from pan onto a plate. Add onions and garlic to the hot pan and sauté for 1-2 minutes. Stir in chard ribbons and cook for an additional 2-3 minutes until greens soften. Season with salt and pepper, and stir in splash of rice vinegar.
Divide polenta into bowls and top with sauteed vegetables. Top with smoked sausage. If desired, sprinkle with additional cheese. Serve warm.

Keyword polenta, sweet potato