(Family Features) During the past year, many people have missed the opportunity to travel and experience the sights, sounds and tastes of the world, but it’s easy to explore other cultures and cuisines by experimenting in the kitchen.

If you’re looking to transport your taste buds to the shores of Spain or the beaches of Greece, one of the best places to start is with the Mediterranean Diet. Renowned chef Geoffrey Zakarian recommends these tips to help home cooks elevate their dishes and easily incorporate the popular diet into everyday cooking.

Reach for Pantry Staples. There’s no single definition of the Mediterranean Diet, but it’s high in vegetables, fruits, whole grains, nuts, seeds, olive oil and seafood. By keeping your pantry stocked with canned versions of ingredients like beans and fish you can easily add them to your favorite dishes. Yellowfin Tuna Pasta Salad with Arugula Pesto and Dates, and Tuna Aioli Dip with Balsamic Drizzle are flavorful ways to bring Mediterranean flair to your dinner table.

Add Seafood. Eating more seafood is one of the leading principles of the Mediterranean Diet. Tuna salad is one tried-and-true dish that can help incorporate fish into your menu. To make it more nutritious, opt for tuna that’s packed in extra-virgin olive oil, so you don’t have to add much mayo to the base. For example, Genova Premium Tuna provides a tasteful addition to recipes and is high in protein, a great source of omega-3s and has a uniquely rich and savory flavor that offers a taste of the Mediterranean in every bite.

Visit GenovaSeafood.com for more recipe inspiration.

Tuna Aioli Dip with Balsamic Drizzle

Prep time: 15-20 minutes
Cook time: 10-15 minutes
Servings: 4

• 6          ounces Genova Albacore Tuna in Olive Oil
• 1/4       cup balsamic vinegar
• 1          dried bay leaf
• 1          sprig fresh rosemary
• 1⁄3       cup mayonnaise
• 2          tablespoons capers, drained
• 2          anchovies
• 1/2       lemon, juice only (about 1 1/2 tablespoons)
• raw vegetables, such as carrots, celery, cucumber spears, endive leaves, sliced fennel and bell pepper strips, for dipping

1. Drain tuna, reserving 2 tablespoons oil.
2. In small saucepan, combine balsamic vinegar, bay leaf and rosemary sprig. Bring to boil and reduce until syrupy, about 1 tablespoon. Let cool slightly; discard bay leaf and rosemary sprig.
3. In blender or food processor, process tuna and reserved oil, mayonnaise, capers, anchovies and lemon juice to make smooth dip. Transfer to flat serving bowl. Drizzle with balsamic syrup. Serve with raw vegetables.

Yellowfin Tuna Pasta Salad with Arugula Pesto and Dates 

Prep time: 20-30 minutes
Cook time: 20-25 minutes
Servings: 4

• 2          cans (5 ounces each) Genova Yellowfin Tuna in Olive Oil, drained
• 1/2       cup pine nuts
• 4          cups arugula
• 1          garlic clove 
• 2          tablespoons butter (optional)
• 1          cup grated Parmigiano-Reggiano, plus additional for garnish (optional)
• 2          lemons, zest only (optional)
• 1/2       teaspoon kosher salt 
• 1/2       teaspoon freshly ground black pepper
• 3/4       cup extra-virgin olive oil 
• 8          ounces whole-wheat orecchiette 
• 1/2       cup jarred sun-dried tomatoes in oil, chopped
• 1/2       cup dates, pitted and quartered 
• 1/4       cup kalamata olives, pitted and chopped 
• 1/4       cup dill, chopped (optional)
• 1/4       cup parsley, chopped (optional)

1. Preheat oven to 325 F.
2. On a sheet tray, toast pine nuts 8-12 minutes, or until golden. Set aside to cool.
3. Bring large pot of salted water to boil. Prepare ice water bath by filling large bowl with cold water and ice. Stir arugula into boiling water and cook until bright green and tender, about 30 seconds. Drain arugula, immediately shock in ice water and set aside to fully drain; cover with towel. 
4. In blender or food processor, add arugula; garlic; pine nuts; butter, if desired; Parmigiano-Reggiano; lemon zest, if desired; salt; and pepper. Puree on high, incorporating olive oil to desired thickness. 
5. Place pesto in bowl and cover tightly to avoid discoloring.
6. Bring large pot of salted water to boil.
7. Add pasta and return to boil, stirring occasionally. Taste pasta for doneness 2 minutes earlier than package instructions. Once cooked, drain and transfer to large bowl. Do not rinse. 
8. Add pesto gently until evenly distributed. Fold in tuna, sun-dried tomatoes, dates and olives.
9. Divide between shallow bowls and finish with additional Parmigiano-Reggiano, dill and parsley, if desired.

Source: Genova Tuna

(Family Features) The rush of the holiday season – shopping for gifts, decorating the house, hosting loved ones and other added obligations – can be challenging. Restore balance and holiday cheer by treating yourself and others who are home for the holidays to a no-fuss, relaxing dinner that feels celebratory.

Supported by a menu that can be prepared entirely using a skillet, you can easily add to the joyful holiday spirit while also lowering stress levels typically associated with this time of year. Start with a main course like Seared Salmon with Pine Nut, Caper and Fennel Topping, which can go a long way toward building a tasty holiday meal. Paired with Long-Cooked Green Beans with Tomatoes and Garlic, the savory salmon and complementary side can be on the family table in less than an hour then capped off by a seasonal Stovetop Apple Pie.

These dishes and more can be created for holiday festivities with the help of kitchen equipment like Anolon Advanced Home skillets, part of a collection designed for everyday cooking with heavy-gauge hard anodized aluminum construction for durability and even heating. With a triple-layer, sapphire-reinforced interior that resists chipping, the cookware offers durability and easy cleaning along with features like nonstick exteriors, convenient volume markings for saucepans and stockpots, and comfortable SureGrip handles.

Find more inspiration and the right kitchen equipment to make the holiday season special at Anolon.com.

Seared Salmon with Pine Nut, Caper and Fennel Topping

Recipe courtesy of Anolon Gourmet Cookware
Yield: 4 servings

• Anolon Advanced Home 12-inch nonstick skillet
• 1/2       cup pine nuts
• 2          tablespoons olive oil, divided
• 1          shallot, finely chopped (about 3 tablespoons)
• 1/2       medium fennel bulb, cored and finely chopped
• 3          tablespoons drained capers
• 1 1/2    teaspoons fresh orange zest
• 2          tablespoons thinly sliced fresh basil
• 1/2       teaspoon, plus 1/8 teaspoon, salt, divided
• 4          skin-on salmon fillets (6-7 ounces each)
• 1/4       teaspoon ground black pepper

1. Heat nonstick skillet over medium heat. Add pine nuts and cook, shaking pan often, about 4-5 minutes until lightly browned. Transfer pine nuts to medium bowl.
2. In same skillet over medium heat, heat 1 tablespoon oil. Add shallot and fennel; cook, stirring occasionally, 3-4 minutes until slightly softened. Add capers and cook 1 minute. Transfer to bowl with pine nuts. Stir in remaining oil and orange zest. Let cool 5 minutes before adding basil and 1/8 teaspoon salt; reserve.
3. Season salmon with remaining salt and pepper. Heat skillet over medium heat until hot. Add salmon, flesh-side down, and cook 5 minutes until nicely browned. Flip salmon and continue cooking 4-5 minutes until skin is crisp and salmon is cooked through but still slightly translucent in center. Place one salmon fillet on each of four serving plates; top each with pine nut mixture.

Long-Cooked Green Beans with Tomatoes and Garlic

Recipe courtesy of Anolon Gourmet Cookware
Yield: 4 servings

• Anolon Advanced Home 12-inch nonstick skillet
• 2          tablespoons extra-virgin olive oil
• 1/4       cup yellow onions, minced
• 3          cloves garlic, thinly sliced
• 1 1/2    pounds green beans, ends trimmed
• 3          large ripe tomatoes, peeled, seeded and chopped
• salt, to taste
• freshly ground black pepper, to taste

1. In nonstick skillet over medium heat, warm olive oil.
2. Add onions and cook until soft, stirring occasionally, 7-10 minutes. Add garlic and continue stirring 1 minute. Add green beans and tomatoes; cover and cook over low heat until green beans are soft, 25 minutes.
3. Season with salt and pepper, to taste. Cook, uncovered, until liquid is almost gone, 2-3 minutes.

Stovetop Apple Pie

Recipe courtesy of Anolon Gourmet Cookware
Yield: 1 10-inch pie

• Anolon Advanced Home 10-inch nonstick skillet
• 6          tablespoons butter
• 1/2       cup, plus 2 teaspoons, sugar, divided
• 1/2       teaspoon ground cinnamon or apple pie spice
• 6          medium Granny Smith apples, peeled, cored and cut into eight wedges each
• 1          refrigerated pie crust
• 2          teaspoons cream

1. In nonstick skillet over low heat, melt butter; remove from heat. Stir in 1/2 cup sugar and cinnamon. Arrange apple wedges evenly in skillet, overlapping as needed.
2. Heat oven to 350° F.
3. In skillet over medium heat, cook sugar mixture until it is light amber in color and bubbly, 8-10 minutes.
4. Carefully place pie crust on top of apples; cut few slits in pastry to allow air to escape. Brush pastry with cream and remaining sugar. Bake 25-30 minutes, or until crust is golden brown and apples are tender. Serve warm or at room temperature.

Source: Anolon

Use a pantry staple to spice up comfort food classics

(Family Features) As chilly weather sets in and days get shorter, comfort food favorites once again fill menus. While traditional flavor combinations typically hold a special place in many families’ hearts and on their plates, there is almost always room to add new and exciting flavors to tried-and-true favorites.

If you’re craving cheesy scalloped potatoes, savory stuffing or juicy braised meat, an option like California Ripe Olives are an easy addition that can spruce up your go-to dishes. Their mild and unique taste lends itself well to many different flavor pairings such as Prosciutto-Wrapped Stuffed Turkey Breast, Potatoes Au Gratin with Olives and Fennel, and Green Beans with Olive Butter.

California family farms produce 95% of the ripe olives grown in the United States. Multi-generational family farmers work with family-owned canneries to produce each can and ensure only the highest quality olives make it from the farm to your table.

For more creative ways to use olives, including family recipes from growers across California, visit CalOlive.org.

Prosciutto-Wrapped Stuffed Turkey Breast

Recipe courtesy of Karista’s Kitchen

Brine:

• 1/4       cup salt
• 1          teaspoon whole black peppercorns
• 2          bay leaves
• 2          quarts water

• 3 1/2-4       pounds turkey breast

Turkey:

• 2          tablespoons extra-virgin olive oil, divided
• salt, to taste
• pepper, to taste
• 1          tablespoon chopped fresh rosemary
• 1          tablespoon chopped fresh parsley
• 1          tablespoon orange zest
• 4          cloves garlic, minced
• 1/4-1/3       cup dried cranberries
• 3/4       cup sliced California Green Ripe Olives, divided
• 4-5       slices prosciutto

Gravy:

• 2          tablespoons butter
• 1          tablespoon all-purpose flour
• 1-1 ½         cups chicken broth
• salt, to taste
• pepper, to taste
• orange slices, for garnish

1. To brine turkey breast: In large, non-reactive bowl, mix salt, peppercorns and bay leaves in water. Place turkey breast in brine and cover with additional water, if needed. Place plastic wrap over bowl and refrigerate at least 8 hours or overnight.
2. To cook turkey breast: Heat oven to 375° F.
3. Remove turkey breast from brine, rinse and pat dry. On large cutting board with sharp, sturdy knife, slice into thickest portion of turkey and cut lengthwise, but not all the way through.
4. Brush inside of turkey breast with 1 tablespoon olive oil then sprinkle with salt and pepper, to taste, rosemary, parsley and orange zest. Spread minced garlic, cranberries and 1/2 cup sliced green olives over bottom half of turkey breast then fold top over bottom.
5. Brush outside of turkey breast with remaining olive oil and place prosciutto slices over top of turkey breast. Using three pieces kitchen twine, tie turkey breast on each end and in middle.
6. On baking sheet, roast turkey 15 minutes then turn heat down to 350° F and roast 35-45 minutes. Once internal temperature reaches about 155° F, remove from oven and tent foil over top to allow it to continue cooking and stay warm. Let turkey rest about 15 minutes.
7. Once turkey is cool enough to handle, remove kitchen twine and slice. Arrange slices on platter.
8. To make gravy: Take remaining juice from baking sheet and add to saucepan over medium heat along with butter. Once butter is melted, sprinkle in flour and whisk. While whisking, add 1 cup chicken broth. If it becomes thick, add 1/2 cup chicken broth, or more, as needed. Let gravy cook several minutes, whisking constantly.
9. When gravy is done, remove from heat and drizzle over sliced turkey breast. Garnish with remaining green olives and orange slices. Serve warm.

Green Beans with Olive Butter

Recipe courtesy of Culinary Hill

• 1/4       cup (1/2 stick) unsalted butter, softened
• 20        California Black Ripe Olives, chopped
• 2          shallots, chopped
• 2          cloves garlic, chopped
• 4          quarts, plus 1/4 cup, water, divided
• 1          tablespoon salt, plus additional, to taste
• 2          pounds green beans, trimmed
• freshly ground black pepper, to taste

1. In food processor, pulse butter, olives, shallots and garlic; set aside.
2. In large saucepan or stockpot, bring 4 quarts water and 1 tablespoon salt to boil.
3. Add green beans and boil until tender-crisp, but still bright green, about 3-5 minutes. Work in batches, if necessary. Drain well and immediately plunge into bowl of ice water to stop cooking. In large skillet, add remaining water over medium heat. Add blanched beans and toss until heated through.
4. Toss beans with olive butter to coat. Season, to taste, with salt and pepper. Transfer to serving platter.

Potatoes Au Gratin with Fennel and Olives

Recipe courtesy of Heather Likes Food

• 1          bulb fennel, washed, stalks removed and cored
• 1/2       yellow onion
• 2          large russet potatoes, washed and peeled
• 1          tablespoon olive oil
• 1          tablespoon salted butter
• 1          cup, plus 2 tablespoons, heavy whipping cream, divided
• 1/2       California Ripe Black Ripe Olives, sliced
• 1/2       teaspoon kosher salt
• 1/8       teaspoon black pepper
• 3/4       cup Gruyere cheese, grated, divided
• 3/4       cup Jarlsberg cheese, grated, divided

1. Heat oven to 350° F.
2. Using mandoline or handheld slicer, thinly slice fennel, onion and potatoes.
3. In medium pan, heat olive oil and butter then saute onion and fennel over medium-low heat 15 minutes, or until tender. Remove from heat.
4. In large bowl, combine sliced potatoes with 1 cup cream, olives, salt, pepper and all but 2 tablespoons of each cheese.
5. Add cooked fennel and onion to bowl and stir to combine.
6. Transfer potato mixture to 8-by-8-inch baking dish or deep pie plate and flatten surface so potatoes are mostly submerged in cream.
7. In small bowl, combine remaining cheese with remaining cream. Sprinkle cheese over top of potatoes evenly.
8. Bake 45-60 minutes, or until potatoes are tender and top is golden brown and bubbly. If needed, tent with foil to prevent top from becoming too brown.
9. Cool at least 15 minutes before serving.

Source: California Olive Committee

(Family Features) When it comes to balancing heart-healthy meals with appealing flavors, it’s important to lean on nutritious ingredients that pack mouthwatering taste. For example, grapes are a delicious yet subtle way to incorporate a little something extra into your diet while adding a juicy burst of flavor.

Grapes of all colors – red, green and black – can be enjoyed as a ready-to-eat, on-the-go food anytime and anywhere. Grapes are also a healthy choice, as they’re a natural source of antioxidants and other polyphenols, and contain no fat and virtually no sodium.

Because of their versatility, heart-healthy grapes can also be used as an ingredient to add fresh appeal, vibrant color and a light touch of sweetness to almost any dish, like Roasted Cod with Fennel and Grapes or Spaghetti Squash with Pesto and Grapes. For something quick and nutritious featuring fresh fruits and vegetables, try this Vegetarian Poke Bowl with tofu, fresh grapes, avocado and crunchy, raw beets and carrots.

Grape Goodness for Healthy Aging

In addition to helping maintain heart health, grapes may also play a role in healthy aging. A review of the science linking the consumption of grapes to health highlights grapes’ potential to impact many areas of health, according to research published in “Grapes and Health: A Monograph.” The evidence that grapes support heart health is well-established, and emerging research in other areas of health suggests that grapes’ ability to promote antioxidant and anti-inflammatory activities at the cellular level may also play a protective role in eye, brain and joint health, among others.

Find more recipes to make healthy eating easy at GrapesfromCalifornia.com.

Vegetarian Poke Bowl

Prep time: 20 minutes
Servings: 4

• 5          cups cooked brown or white jasmine rice
• 2          packages (6 ounces each) extra-firm tofu, cubed
• 2          cups red California grapes, halved
• 1          avocado, pitted, peeled and thinly sliced
• 1          large golden beet, peeled and shredded
• 1          large carrot, peeled and shredded
• 2          scallions, thinly sliced
• sprinkle of toasted sesame seeds
• 6          ounces light Asian ginger-sesame salad dressing

1. Divide rice between four bowls and arrange tofu, grapes, avocado, beets and carrots on top. Sprinkle with scallions and sesame seeds; serve with dressing.

Nutritional information per serving: 620 calories; 19 g protein; 101 g carbohydrates; 17 g fat (25% calories from fat); 2.5 g saturated fat (4% calories from saturated fat); 450 mg sodium; 11 g fiber.

Roasted Cod with Fennel and Grapes

Prep time: 10 minutes            
Cook time: 15 minutes
Servings: 4

• 1          pound cod loin, cut into four equal pieces
• 2          tablespoons extra-virgin olive oil, divided
• 1          tablespoon fresh lemon juice
• 1/2       teaspoon orange zest
• 1/4       teaspoon sea salt, divided
• fresh ground pepper
• 1          tablespoon white wine vinegar
• 1          tablespoon orange juice
• 1          tablespoon minced shallot
• 1/4       teaspoon ground coriander
• 1          teaspoon honey
• 1          tablespoon fresh chopped oregano
• 1          medium fennel bulb, fronds removed, chopped and reserved
• 1          cup red California grapes, halved

1. Heat oven to 400° F. Arrange cod pieces in baking dish.
2. In small bowl, combine 1 tablespoon olive oil with lemon juice, orange zest, 1/8 teaspoon salt and pepper. Spoon mixture onto cod in equal amounts. Bake 10-12 minutes, or until desired doneness is reached.
3. While cod is baking, in small bowl, combine remaining olive oil, remaining salt, pepper, vinegar, orange juice, shallot, coriander, honey and oregano; set aside. Halve and core fennel bulb then thinly slice and place in separate bowl. Add grapes and dressing; toss to combine.
4. Serve cod topped with fennel and grape salad. Garnish each serving with 1 tablespoon chopped fennel fronds.

Nutritional information per serving: 200 calories; 19 g protein; 15 g carbohydrates; 8 g fat (36% calories from fat); 1 g saturated fat (4% calories from saturated fat); 45 mg cholesterol; 240 mg sodium; 2 g fiber.

Spaghetti Squash with Pesto and Grapes

Prep time: 15 minutes
Cook time: 45 minutes
Servings: 6

• 1          large spaghetti squash
• 1/3       cup extra-virgin olive oil, divided
• 1/2       cup chopped walnuts, divided
• 2          cloves garlic
• 2          cups packed basil leaves
• 1          cup packed arugula
• 1          tablespoon lemon juice
• 1          teaspoon lemon zest
• 1/3       cup freshly grated Parmesan cheese
• 1/4       teaspoon salt
• freshly ground pepper, to taste
• 1          cup cannellini beans, rinsed and drained
• 1 1/2    cups red California grapes, halved

1. Heat oven to 400° F. Cut squash in half lengthwise and remove seeds. Using fork, poke shallow holes in skin of squash then brush with 1 tablespoon oil and place it, cut-side down, in rimmed baking dish. Bake 30-40 minutes, or until tender.
2. To make pesto: In food processor, process 1/4 cup walnuts, garlic, basil, arugula, lemon juice and lemon zest until well chopped. Add remaining olive oil, Parmesan, salt and pepper; process until well blended.
3. Once squash is done baking, remove from oven. Cool squash 5-10 minutes then, using fork, scrape inside flesh of squash, removing “spaghetti,” and place it in large bowl. Add pesto and beans to cooked squash and toss gently with tongs to combine. Divide equally into six bowls and top each with 1/4 cup grapes and 2 teaspoons chopped walnuts.

Nutritional information per serving: 290 calories; 7 g protein; 24 g carbohydrates; 20 g fat (62% calories from fat); 3 g saturated fat (9% calories from saturated fat); 5 mg cholesterol; 160 mg sodium; 6 g fiber.

Source:  California Table Grape Commission

(Family Features) This holiday season, you can impress your guests with these tips and recipes from award-winning chefs Seamus Mullen and John Tesar:

• Start with fresh, high-quality ingredients that are versatile and easy to cook, like fresh pork.
• Look for meats with marbling, which translates to flavor and tenderness.
• Let your meat rest before cutting into it, to help retain moisture and juiciness.

Try out these festive dishes featuring all-natural, hand-trimmed Smithfield Prime Fresh Pork. For more holiday recipe inspiration, visit smithfield.com/primechefs.

Pork Tenderloin and Fennel with Cranberry-Ginger Relish

Recipe courtesy of Chef Seamus Mullen
Prep time: 20 minutes
Cook time: 1 hour
Servings: 8

• 2          Smithfield Prime Fresh Pork Tenderloins
• 1          piece fresh ginger
• 2          tablespoons unsalted butter
• 4          stars anise
• 2          cups cranberries
• 1/4       cup honey
• kosher salt
• ground black pepper
• 4          bulbs fennel, quartered
• 1          lemon, sliced thin, seeds removed
• 6          tablespoons olive oil, divided

1. Heat oven to 400° F.
2. Remove fresh pork tenderloins from package and let rest up to 15 minutes.
3. Use vegetable peeler to peel skin off ginger. Cut lengthwise to make paper-thin slices. Stack slices and use knife to cut into thin threads.
4. In saucepan, heat butter until foamy. Stir in 2-3 tablespoons ginger, star anise and cranberries; saute about 5 minutes.
5. Add enough water to cover mixture. Reduce heat to simmer; cook until cranberries break down, about 7-10 minutes. Stir in honey; season with salt and pepper. Keep warm.
6. In large baking pan, combine fennel, lemon slices and 1/4 cup olive oil; season with salt and pepper. Roast in oven 25-30 minutes.
7. While fennel is roasting, in cast-iron skillet, heat remaining olive oil over high heat. Season tenderloins with salt and pepper; brown all sides, about 5 minutes.
8. Transfer skillet to oven and bake until internal temperature reaches 145° F. Let stand 10 minutes before slicing.
9. Place tenderloins and fennel on platter; top with cranberry-ginger relish.

Ancho Chile Rubbed Pork Loin with Fig Chutney

Recipe courtesy of Chef John Tesar
Prep time: 10 minutes, plus marinade time
Cook time: 1 hour, 50 minutes
Servings: 6

Pork Loin:

• 1          Smithfield Prime Boneless Center Cut Fresh Pork Loin
• 1/4       cup ancho chile powder
• 1 1/2    tablespoons paprika
• 2 1/2    teaspoons mustard powder
• 2 1/2    teaspoons ground coriander
• 2 1/2    teaspoons ground oregano
• 1          teaspoon kosher salt, plus additional for seasoning
• 1          teaspoon ground black pepper, plus additional for seasoning
• 1/2       teaspoon ground cumin
• 1/2       teaspoon ground chile de arbol
• 3          tablespoons canola oil

Fig Chutney:

• 1          cup tawny port
• 3/4       cup dried figs, quartered
• 1/4       cup water
• 2          tablespoons unsalted butter
• 1          strip lemon zest
• 1          small bay leaf
• 1/2       cinnamon stick
• 1/2       tablespoon sugar
• coarse ground salt
• ground black pepper

1. Remove fresh pork loin from package and let rest up to 15 minutes.
2. Mix together ancho chile powder, paprika, mustard powder, coriander, oregano, 1 teaspoon salt, 1 teaspoon pepper, cumin and chile de arbol. Combine with canola oil; mix well.
3. Rub pork loin with chile rub and refrigerate 4 hours.
4. Heat oven to 400° F.
5. Season pork loin with salt and pepper, and place in roasting pan; roast 1 hour until internal temperature reaches 145° F. Let stand 15 minutes; slice into 1-inch-thick slices.
6. To make chutney: In saucepan, combine port, figs, water, butter, lemon zest, bay leaf, cinnamon and sugar. Season with salt and pepper.
7. Bring to boil; reduce heat and simmer, partially covered, until liquid is consistency of jam, about 30 minutes. Discard bay leaf and cinnamon stick.
8. Place pork loin slices in bowl and top with chutney. Serve over creamy polenta.

Source: Smithfield