Autumn Delights: Stoneground Polenta with Wild Picked Mushrooms

Right from her host's farm, Marissia takes us on a farm-to-table culinary experience. With views of the mill and forest, we see how polenta is ground using a traditional stone mill and prepared with wild picked mushrooms in a cozy farm-house kitchen. The soothing montage transports us to slow-food life, a bucolic feast for the belly as well as the eyes.