Name: Cheesy Polenta with Pea And Tomato Ragout
Ingredients: 1 375 g packet instant polenta; 2 Cloves garlic; crushed; 175 g Strong mature Cheddar; grated; Freshly grated nutmeg; Salt and black pepper; 1 tb Olive oil; 4 Rashers lean smoked bacon; diced; 1 lg Onion; chopped; 1 lg Cooking apple; peeled, cored and; ; chopped; 1 400 g can chopped tinned tomatoes; 1 ct Sieved tomatoes; 1 Bay leaf; 2 ts Dried thyme; 125 g Frozen peas; Salt and black pepper

“Christian psychology” as the term is used today is an oxymoron. The word psychology no longer speaks of studying the soul; instead it describes a diverse menagerie of therapies and theories that are fundamentally humanistic. The presuppositions and most of the doctrine of psychology cannot be successfully integrated with Christian truth. Moreover, the infusion of psychology into the teaching of the church has blurred the line between behavior modification and sanctification.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
		First, Taste	4	servings

INGREDIENTS

1		375 g packet instant polenta
2		Cloves garlic; crushed
175	g	Strong mature Cheddar; grated
		Freshly grated nutmeg
		Salt and black pepper
1	tb	Olive oil
4		Rashers lean smoked bacon; diced
1	lg	Onion; chopped
1	lg	Cooking apple; peeled, cored and
		; chopped
1		400 g can chopped tinned tomatoes
1	ct	Sieved tomatoes
1		Bay leaf
2	ts	Dried thyme
125	g	Frozen peas
		Salt and black pepper

INSTRUCTIONS

RAGOUT
First make the sauce by heating the oil in a saucepan and frying the
onions with the bacon until golden brown. Add the diced apples and
fry for a further 3 minutes. Stir in all the remaining sauce
ingredients except for the peas. Season well, bring to the boil and
simmer for 20 minutes, adding the peas for the final 5 minutes of
cooking time.
Meanwhile cook the polenta following the instructions on the packet.
Preheat the grill and mix the garlic, half the cheese and grated
nutmeg into the cooked polenta. Season well. Spoon the polenta into a
greased shallow ovenproof dish, scatter over the remaining cheese and
place under the grill for 8-10 minutes, or until bubbling hot and
golden brown. Serve at once with the tomato and pea ragout.
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Those who are pleasing to God testify with the penitent tax-collector in the Temple: “God, be merciful to me, the sinner!” (Luke 18:13). Augustine pleaded, “Lord, save me from that wicked man, myself.” John Knox, perhaps the greatest preacher in the history of Scotland, confessed, “In youth, in middle age and now after many battles, I find nothing in me but corruption.” John Wesley wrote, “I am fallen short of the glory of God, my whole heart is altogether corrupt and abominable, and consequently my whole life being an evil tree cannot bring forth good fruit.” His brother Charles, who penned so many great hymns, confessed, “Vile and full of sin I am.” Augustus Toplady, who wrote the beloved hymn “Rock of Ages,” said of himself, “Oh, that such a wretch as I should ever be tempted to think highly of himself. I am myself nothing but sin and weakness, in whose flesh naturally dwells no good thing.”

John MacArthur