Polenta (corn meal) is easy to prepare. This dish is delicious, nutritious and easy to create.   Corn is often genetically modified so it is definitely worth sourcing only organic corn products.  

INGREDIENTS
Dried mushrooms - About 2/3 of a  cup
Broccoli - 1 medium sized head
Polenta - 1 cup
Rice or oat milk - 2 cups
Water - 2 cups
Olive oil - 1 TBS
Tomato - 1
Lemon thyme - 1 – 2 tsp
Salt- 1 tsp

METHOD
- Put ‘shrooms and ½ cup of boiling water in bowl to re-hydrate.  Set aside.

- Grease 10 inch, deep-dish, pie pan.
- In a large pot, combine remaining 1 1/2 cups hot water, milk and salt; bring to boil.
- Reduce heat to medium-low and slowly drizzle in polenta, whisking constantly.
- Continue to cook, stirring frequently, until polenta is as thick as mashed potatoes, about 6 to 8 minutes.
- Stir in broccoli, mushrooms and their liquid.
- Spread polenta mixture evenly in prepared pan.
- Dice tomato and sprinkle the pieces on top.
- Bake 20 to 25 minutes or until edges begin to brown.
- Cool at least 30 minutes, or serve at room temperature.
 
Variation:
Try various vegies like cauliflower, onion, grated carrot, spinach or zucchini.  Add spices and/or herbs ie; parsley, chives or thyme. Sumac and sunflower seeds sprinkled on top of the diced tomato are great.  

Serving suggestion:
GREEN AVO SALAD (see recipe) we used lettuce, spinach, cucumber, alfalfa sprouts and avocado with the classic dressing tossed through-tres yummy





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