John made a somewhat thicker polenta for this dish which was paired with my homemade spaghetti meat sauce. I was craving an Italian dish and I am unable to process gluten anymore. This seemed like a good thing to try. John liked it a bunch but for me the sauce overwhelmed the taste of the polenta and it was all one texture.

My solution with my second helping was to have the sauce with tortilla chips that were broken into smaller pieces. The chips could stand up to the sauce taste-wise and did not lose their texture if you merely put them on top and ate a bit of the sauce with the chip piece. It wasn’t ideal but I liked it better than the polenta/sauce dinner. After all, polenta and tortilla chips are in the same family!