Name: Emanuele's Polenta
Ingredients: 175 g Maize meal or polenta; 1 l Vegetable stock; 50 g Butter or margarine; Cayenne pepper; ground chilli and; ; mace; 1 tb Sunflower oil; 1 lg Onion; 250 g Mushrooms; sliced; 1 tb Dried mixed herbs de provence; 1 400 gram can chopped tomatoes; drained; 50 g Raisins; 75 g Cheddar cheese; grated

It is doubtful that the Apostle Paul had in mind Bible classes or seminars or books when he spoke of [women] teaching younger women. He meant the simple things, the everyday example, the willingness to take time from one’s own concerns to pray with the anxious mother, to walk with her the way of the cross – with its tremendous demands of patience, selflessness, lovingkindness – and to show her, in the ordinariness of Monday through Saturday, how to keep a quiet heart.

Nancy Wilson

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy		Food networ, Food4	4	servings

INGREDIENTS

175	g	Maize meal or polenta
1	l	Vegetable stock
50	g	Butter or margarine
		Cayenne pepper; ground chilli and
		; mace
1	tb	Sunflower oil
1	lg	Onion
250	g	Mushrooms; sliced
1	tb	Dried mixed herbs de provence
1		400 gram can chopped tomatoes; drained
50	g	Raisins
75	g	Cheddar cheese; grated

INSTRUCTIONS

Place the polenta and stock in a large saucepan and bring slowly to the
boil, stirring all the time to keep the mixture smooth and to prevent it
going lumpy. When it comes to the boil, turn the heat down low and cook at
a slow simmer for 1-12 minutes, stirring occasionally.
Once the polenta is tender, beat in the butter or margarine until well
amalgamated. Season to taste with the spices, then spoon in to a shallow,
buttered ovenproof dish and smooth the top. Leave to cool. If you are
making this ahead of time, place in the refrigerator.
Heat the oil in a pan, add the onion, cover with a lid and soften over a
very low heat for 6-8 minutes. When soft, toss in the mushrooms and the
herbs, cover and steam gently for 5 minutes, stirring occasionally.
Add the tomatoes, stir well and heat through. Simmer gently for 5 minutes,
then add the raisins.
Sprinkle the polenta with the grated cheese, then spoon the vegetables over
the top. Bake in the oven at 180C/350F/gas 4 for 30 minutes.
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