The Smoking Pot

Mushroom Polenta

As many states in the U.S. race to legalization, other countries may beat us to the punch. Italy, for one, may be there quite soon judging by the overwhelmingly positive response to Bob Marley-themed cannabis gelato sold in the Italian Riveria beach town of Alassio. And of course, when legalization does take effect, the land of home cooking and traditional cuisine will certainly elevate culinary infusions to new gastronomic heights. Where better to start than Mushroom Polenta! Buon appetito!

Equipment:

Knife
Cutting Board
Glass Bowl
Saute Pan
Sauce Pot

Ingredients:

2 Pints Mushrooms
3 Oz Butter
1 Oz Cannabis Butter
1/4 Cup Braggs Cider Vinegar
2 Bunches Tyme
1 Bunch Kale
1 Whole Red Onion
3 Cloves Garlic
Box Directions Polenta
1 Tsp Chilli Flakes
1/2 Cup Parmesan Cheese


Chop the red onions and garlic. Finely chop the mushrooms. Cut kale into 1/2-inch ribbons. Next, add the mushrooms dry to a hot pan and cook until they release moisture. Add the cannabis butter. Once they begin to cook together, add in the onions and garlic, and let sit for about 15 minutes. While this mixture heats up, cook the kale separately until warmed all the way through. Make sure to cook the polenta during this process by following the instructions on your specific package of polenta. Once cooked, whisk in the regular butter. Throw everything together in a nice arrangement and enjoy!

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