Polenta (Pickarski)

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POLENTA (PICKARSKI)

Source: Friendly Foods - by Brother Ron Pickarski

 

1 Tbsp. olive oil

1 cup carrots, peeled and finely chopped

1 cup onions, diced

1 cup celery, diced

1 Tbsp. garlic, minced

2 tsp. salt

1 tsp. basil, chopped (fresh)

4 cups water

1/2 cup tomatoes, stewed and drained

2 cups yellow corn grits OR 2 1/4 cups cornmeal

1 cup cooked, drained kidney beans

 

Heat the oil in a large saucepan. Saute the carrots, onions, celery, and

garlic, along with the salt, 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.

 

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