A simple herb and citrus sauce instantly brightens this perfect summer dish. Servings: 4 Prep: 15 minutes Total: 1 hour Ingredients 3 cups|750 ml whole milk 2 cups|335 grams instant polenta 6 tablespoons|85
• 5 ounces dark bakers chocolate, chopped into small pieces • 5 ounces semi-sweet bakers chocolate, chopped into small pieces • 1 tablespoon coconut oil • 3/4 cup almond butter • 1/4 cup shredded coconut
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