By Robert Trottmann

Serves 4

Ingredients
1 cup blue, white and yellow corn grits (polenta). You can find them at the Medford Food Coop. Feel free to use yellow or white corn.
5-7 large mushrooms-your choice
2 medium sized carrots, finely chopped
2 stalks of celery- finely chopped
1 large shallot- minced
5 large kale leaves-finely chopped
Finely sliced or grated Parmesan, aged Monterey jack or other hard cheese or your liking.
Olive oil
Butter
Black or green olives (thinly sliced)

Preparation
In a medium sized pan bring 3 cups of water to boil and add the corn. Reduce heat to low and cook until the grits are creamy, 45 minutes to an hour.

While the corn is cooking, coat a medium skillet with olive oil and sauté the onion until translucent. Add the carrot and celery and cook until the carrot and celery are softened. Add the kale and cook until wilted. Remove all this from the heat and add to the corn. Stir all together until everything is evenly distributed.

In medium sized ramekins or ceramic bowls or ceramic boats. Coat each bowl with butter to prevent the polenta from sticking. Evenly distribute the polenta into the bowls and bake at 350 degrees until bubbling.

To finish, add the cheese on top of the polenta and the olives and broil briefly until the cheese is bubbling and starting to brown.

Remove and serve with Lamb Shank Osso Buco paired with Ledger David Cellars 2013 Syrah.