Inspired

Quite often, while perusing through books, magazines, blogs, and the like, I get inspired by a chef's creation. Today's dish was a reflection of that. See if you can figure out who the inspiration is.... In the continuous pursuit to honor the fall season, portabella mushrooms, pomegranates, and polenta found a merry match. I nick-named this dish "The 3P's".

Polenta, portabella, and pomegranate

Swiss chard and simmered navy beans

The polenta cakes were made with a touch of vegan butter, salt, and pepper. After refrigeration, they were cut into individual servings then seared with extra-virgin olive oil. A simple marinade of garlic, olive oil, and herbs de provence bathed the portabella mushroom caps, which were first roasted, then diagonally sliced. And the pomegranates? Fresh of course and I don't think I need to say the time it takes to prep these wonderful flavor bombs. The whole dish was slightly drizzled with a finishing sauce made of pomegranate concentrate, molasses, balsamic vinegar, and extra-virgin olive oil. The whole plate looked like a preview to the holiday season. Would you agree?