Got a little excited. And, when I do, culinary storms are liable to develop. First, it started out with my fresh, nutritious, and satiating coconut. It was a good one; full of creamy goodness. It brought back island (Jamaican) memories. Decided to use a portion of nature’s milk in a polenta (turned cornmeal) dish.

As polenta simmered under low heat, a few leftover loose corn bits were tossed in. These still carried a crispy bite.  At the end of cooking process, an input of assorted sharp cheddar cheese was added. This slowly melted and became part of this mouth-watering dish. Already, I was salivating.

But, I wasn’t  finished just yet. I had a sweet contrast taste in mind. I placed my delectable polenta (tun cornmeal) even over the top by adding dices of roasted pumpkin. Now, that was an excellent choice.