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POLENTA (PICKARSKI)
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Vegetarian
Amount Measure Ingredient -- Preparation Method
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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 t Chopped basil
4 c -Water
1/2 c Drained stewed tomatoes
2 c Yellow corn grits -- -OR-
2 1/4 c -Cornmeal
1 c Cooked, drained kidney beans
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
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