Name: Grilled Polenta
Ingredients: 2 c Milk; 2 c Water; 1 c Finely ground yellow cornmeal; 2 tb Chopped fresh basil; 2 tb Grated Parmesan cheese; 1 ts Tabasco® pepper sauce; 1 ts Salt; 2 tb Olive oil

[Pastors] develop habits that are spiritually dangerous. They are content with a devotional life that either doesn’t exist or is constantly kidnapped by preparation. They are comfortable with living outside of or above the body of Christ. They are quick to minister but not very open to being ministered to. They have long since quit seeing themselves with accuracy and so tend not to receive well the loving confrontation of others. And they tend to carry this unique-category home with them and are less than humble and patient with their families.

Paul David Tripp

CATEGORY	CUISINE	TAG	YIELD
Dairy		Main dishes, Tabasco	6	Servings

INGREDIENTS

2	c	Milk
2	c	Water
1	c	Finely ground yellow cornmeal
2	tb	Chopped fresh basil
2	tb	Grated Parmesan cheese
1	ts	Tabasco® pepper sauce
1	ts	Salt
2	tb	Olive oil

INSTRUCTIONS

In medium-size heavy saucepan, bring milk and water to a boil on grill or
stove top. Slowly add cornmeal, stirring constantly. Cook over low heat 30
to 35 minutes, stirring constantly. Add basil, Parmesan cheese, Tabasco
pepper sauce and salt and mix well. Pour mixture into lightly greased
10-inch round cake pan and allow to cool.
To serve, slice polenta into wedges, brush with olive oil and grill on both
sides until golden brown.
Busted by Karen Sonnessa <ksonness@suffolk.lib.ny.us>
Recipe by: Tabasco www.tabasco.com
Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us>
on Apr 8, 1998

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