My favorite thing to do in the kitchen is taking flavors from one type of ethnic cooking and presenting it like a dish from a different cuisine.
A whole bunch of carrot and onion.
When making Bolognese sauce, everything needs attention along the way. First the meat gets browned on its own, then comes out. Next the veggies get their time in the spotlight.
Even the tomato paste gets some love. Then everything goes back into the pot and cooks together for a while.
Polenta, Bolognese and cheese, all on a collard green.
As I mentioned, the best part about using a collard green instead of a corn husk is that the wrapper is edible. Serve these with a side of veggies and you have a meal with classic flavors done in a new and elegant way
The cheese and meat really goes perfectly with the corn cake. This is one of the best meals I’ve had in a while!