Prep time: 5 minutes

Cooking time: 40 minutes

Yields: 6 people

 

Ingredients:

• 1 cup yellow corn grits

• 1 teaspoon tamari

• 1 tablespoon olive oil

• Generous pinch dried basil

• 3 cups filtered water

 

Directions:

1. Place all the ingredients in a saucepan and whisk to combine.

2. Bring to a boil over medium-low heat, whisking frequently to prevent lumping and scorching.

3. Reduce heat to low and cook polenta over low heat, whisking frequently until the center of the polenta bursts like a big bubble.

4. Spoon polenta evenly into a lightly oiled shallow baking dish and set aside. The polenta will be firm after about 30 minutes.

 

Notes:

• Try adding 1 cup of your favorite vegetable or 10-15 of your favorite olives, finely chopped to the mixture.