RisaG posted 05-07-99
* Exported from MasterCook *
Polenta
Recipe By : Friendly Foods by Brother Ron Pickarski, O.F.M.
Serving Size : 8 Preparation Time :0:00
Categories : Low Fat Side Dishes
Vegetarian Days
Amount Measure Ingredient -- Preparation Method
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1 tbsp. olive oil
1 cup carrots -- peeled and finely dice
1 cup onions -- finely diced
1 cup celery -- finely diced
1 tbsp. garlic -- minced
2 tsp. sea salt
1/2 tsp. black pepper -- finely ground
1 tsp. basil -- chopped
4 cups water
1/2 cup stewed tomatoes -- drained
2 cups yellow corn grits -- or 2.25 cups cornmeal
1 cup kidney beans -- cooked and drained
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 smaller 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 minutes, 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 qt. 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.