This Rachael Ray recipe from the Food Network is a fabulous recipe and would make a great meal for Father's Day, this Sunday in the states. Andrew, Karen, the Hub and I had it for dinner and all of us like each part, but were particularly fond of the polenta (something none of us could remember having before) and the salad. We followed every step including grilling the pineapple before chopping for the salad. I used red peppers instead of green, so it didn't have the colors of the original salad, but was still great. I could eat this every day and not get tired of this salad. I chopped the red onion really fine in order to not overwhelm the flavors of the cilantro and fresh lime juice.
Having never made polenta before I couldn't believe how fast it comes together. All of us liked the smoky heat of the chipotle with the pumpkin and honey flavors. This recipe is a keeper.