| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegan |
Main dish, Grains, Vegan |
8 |
Servings |
INGREDIENTS
| 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 Water |
| 1/2 |
c |
Drained stewed tomatoes |
| 2 |
c |
Yellow corn grits; -OR- Cornmeal |
| 1 |
c |
Cooked, drained kidney beans |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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