Whipping up a light, summery brunch with strawberries, fiddleheads and polenta!

Quartered strawberries and cucumber slices with chopped mint, to be macerated in pomme quintessence (or reduction of balsamic vinegar)

 Blanched fiddleheads, (courtesy of Kae) with truffle-brie polenta and a generous dollop of jumbo lump crab salad

Spa-food heaven. This batch of polenta was probably one of the best I made so far. I incorporated some brie and truffle oil while cooking and the result is a light, moist cake. I had it together with smoked trout later and it tasted even better after the flavors equilibrated overnight.