Polenta with Tomatoes and Corn

RisaG posted 05-07-99

* Exported from MasterCook *


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
-------- ------------ --------------------------------
1 tbsp olive oil
1 cup carrots -- peeled & 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 c. cornmeal
1 cup kidney beans -- cooked & 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.

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