Name: Polenta and Curried Vegetables
Ingredients: 1 ts Olive oil; 1 c Sliced onion; 1/2 c Carrots -- julienned; 1 ts Minced garlic; 3 tb Chopped parsley; 1/2 ts Cumin; 1 ts Ground coriander; 2 ts Curry powder; 1/4 c Apple juice; 1/2 ts Cayenne pepper -- or to; Taste; 3/4 c Polenta; 1/2 c Cold water; 1/2 ts Herbal salt substitute; 2 c Boiling water; 1 c Grated lowfat jack cheese

Your life is an argument that none can escape. There is a meaning about holiness which not even the most unlearned can help taking in. They may not understand justification, but they can understand charity. I believe there is far more harm done by unholy and inconsistent Christians than we are aware of. Such men are among Satan’s best allies. They pull down by their lives what ministers build with their lips. They cause the chariot wheels of the Gospel to drive heavily. They supply the children of this world with a never-ending excuse for remaining as they are.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Vegetarian	Vegetables, Vegetarian	6	Servings

INGREDIENTS

1	ts	Olive oil
1	c	Sliced onion
1/2	c	Carrots — julienned
1	ts	Minced garlic
3	tb	Chopped parsley
1/2	ts	Cumin
1	ts	Ground coriander
2	ts	Curry powder
1/4	c	Apple juice
1/2	ts	Cayenne pepper — or to
		Taste
3/4	c	Polenta
1/2	c	Cold water
1/2	ts	Herbal salt substitute
2	c	Boiling water
1	c	Grated lowfat jack cheese

INSTRUCTIONS

1. In a large skillet over medium-high heat, heat oil and saute onion for 5
minutes, stirring frequently. Add carrots, garlic, and parsley, and saute 5
more minutes. Add cumin, coriander, curry, apple juice, and cayenne. Cover
and reduce heat to low. Let vegetables continue to cook while you make
polenta.
2. Preheat oven to 350 degrees F. In a medium bowl, mix polenta, the cold
water, and salt substitute into a paste. In medium saucepan,  place the
boiling water and stir in polenta paste, whisking until smooth. Cook over
medium heat, whisking frequently, until thick (5 to 10 minutes). Stir in
cheese.
3. Spoon polenta into a lightly oiled 8-inch-diameter cake pan and bake 20
minutes.
4. To serve, slice polenta into wedges, then place on platter and top with
curried vegetables. Serve immediately.
Recipe By     : the California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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