Polenta

Duomo Florence, Italy Photo by Susan Brannon

Susan Brannon
6th August 2011

This is Italian, you can use it as a side or as a meal.  There are variations to the theme…

Polenta
1 cup of organic polenta
1 quartered medium organic carrot
1/2 diced medium organic yellow onion
1/8 tsp sea salt (SI Salt preferably)
2 1/2 cups spring water

Warm an enameled or plain cast iron cooking pot and toss in the polenta, stirring until it becomes hot to the touch and gives off a sweet aroma. Be careful because it easily burns if left unattended.
Stir in the salt and then add the water.
Stir, bring to a boil, add the vegetables and stir again.
Cover, bring to a boil, then turn down the heat to just a simmer and cook for 20 minutes.

You can also cook the Polenta, as above without the vegys…instead…when the polenta is cooked, take some tomatoe meat sauce and pour ½ of the polenta in a small square pan, pour almost all of the tomato sauce over the polenta, then add the rest of the polenta over the sauce, then top off with the rest of the sauce!

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