Loo Kitchen

I cooked polenta with chicken stock and seasoned it with salt, pepper, butter and coconut yogurt. I poured the polenta into a lightly greased dish and allowed it to come to room temperature. Then I baked it at 400 degrees for about 20 minutes. I topped the polenta with a smashed and seasoned avocado (lemon and sea salt), an egg, some pickled cabbage and micro greens. This was yummy and pretty!