Bacon, Leek + Tomato Brisket with Polenta and Baby Arugula (volume 2)

Although we don't seem to be in the same boat as my freezing friends in the Northeast and the Midwest, Jack Frost has certainly made himself known here in Charlotte this week with frigid temperatures that don't appear on a Carolina forecast too often. When I worked on our meal plan for this week, I made sure to add some cozy (and healthy) meals to the list!

I made this last January in the bitter cold of the Illinois Winter and haven't made it again since. This wintry meal made it's way onto our menu this week and Mark and I forgot how seriously delicious it is. Everything is just thrown in the crock pot and simmers for nearly ten hours, making for a fantastic smelling kitchen if I do say so myself. 

Like I did previously, I served the brisket over a small portion of polenta to give the tasty juices somewhere to go. I also topped it off with baby arugula to add a fresh, peppery finish.

You can find the original post with the recipe HERE.

Enjoy!