Cannabis-Avocado Polenta with Anchovy Dressing

Preparing the Polenta In a saucepan, bring 4 cups of water to a boil. Add 1/2 teaspoon of salt and slowly pour in 1 cup of polenta while whisking continuously. Reduce the heat to low and cook the polenta for 20-25 minutes, stirring occasionally, until thickened and creamy. Stir in 2 tablespoons of cannabis-infused oil.

Preparing the Avocado Topping In a bowl, mash the ripe avocados with a fork until smooth. Add 1 tablespoon of lemon juice, 1/4 teaspoon of black pepper, and 1/4 teaspoon of salt. Mix well to combine.

Making the Anchovy Dressing In a food processor, combine 6 anchovy fillets, 1/4 cup of extra-virgin olive oil, 2 cloves of garlic, and 1 tablespoon of red wine vinegar. Blend until smooth and creamy.

Assembling the Dish Scoop a portion of the cannabis-infused polenta onto a plate. Top with a generous spoonful of the creamy avocado topping. Drizzle the anchovy dressing over the avocado. Serve and enjoy!