Polenta Gilded With Tuscan Vegetable Roast
The Vegetable Roast could be done up to 3 days ahead: 1 to 1-1/2 pounds carrots, peeled and cut on the diagonal into 1/2-inch-thick pieces 2 medium to large red onions, cut in 6 wedges each 1 bunch (about 8 branches) Tuscan kale (lacinato and black cabbage are its other names) or curly endive, washed, … Continue Reading →