Herb Polenta with Mushrooms

Polenta is a nutritious corn-based dish that is good for Pitta since corn can be a bit drying. However, adding a topping that is suitable for Vata or Kapha can make polenta digestible for all doshas.

Note that two types of polenta meal (or cornmeal) are available – a quick or instant variety and the traditional, slow-cooking one. For most purposes, I find that the quick polenta is good enough. Either one can be used for this dish.

The dish here makes a soft polenta. You may wish to double the quantity, as it is always good for snacks!

 

lemon Compote

  

Preserving lemons opens a whole new avenue in terms of flavour. The combination of salt, lemon juice, and time softens and breaks down the lemon skin and turns it into a sharp, aromatic treat. 

You can buy preserved lemons at many stores or you can make them your- self, but bear in mind that they take time: two to three weeks of preserving in order for the flavours to fully develop. 

Yotam's Smoky Marinated Feta

This delight maze is one of those snacks that you can place over the kitchen counter and take a bite of every time you need to stop and remember it is time for a break. I also use cheese and oil over almost anything as a complement to a meal or a party snack.