Title: Polenta
Categories: Vegetarian Ethnic Rice
Yield: 8 Servings

1	tb	Olive oil; or corn oil
1	c	Peeled, finely diced carrots
1	c	Finely diced onions
1	c	Finely diced celery
1	tb	Minced garlic
2	ts	Sea salt
1/2	ts	Finely ground black pepper
1	ts	Chopped basil
4	c	-Water
1/2	c	Drained stewed tomatoes
2	c	Yellow corn grits; -OR-
2 1/4	c	-Cornmeal
1	c	Cooked, drained kidney beans

Heat the oil in a large saucepan. Saute the carrots, onions, celery, and garlic, along with the salt, pepper, and basil, for about 8 minutes. Cut the stewed tomatoes into small pieces and add them to the vegetables, along with the 4 cups of water. Bring to a simmer. Then add the corn grits and kidney beans and mix well. Cook for about 20 minute, stirring occasionally to prevent burning. (The polenta may take longer than 20 minutes to cook. Check by tasting. It should have a soft, gritty texture.)

Lightly oil a 2-quart mold and press the polenta into it, working out any air pockets. Smooth out the surface and allow it to cool to room temperature. Refrigerate the mold until it is cold. Then unmold the polenta onto a tray, garnish it, and serve it in slices.

NOTE: If you are using cornmeal instead of corn grits, it is best to soak the cornmeal separately, in 2 cups of cold water; add the remaining 2 cups of water to the vegetables and then combine the two mixtures.

VARIATION: Millet Polenta Use 2 cups of millet and 5 cups of water in place of the corn grits and the 4 cups of water.

Source: Friendly Foods - by Brother Ron Pickarski, O.F.M. Ten Speed Press, Berkeley, California ISBN: 0-89815-377-8 Typed for you by Karen Mintzias

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