Categories: Rice/grains, Vegetarian, Ethnic 
      Yield: 8 servings 
  
      1 tb Olive oil; or corn oil              1 ts Chopped basil 
      1 c  Peeled, finely diced carrots        4 c  -Water 
      1 c  Finely diced onions               1/2 c  Drained stewed tomatoes 
      1 c  Finely diced celery                 2 c  Yellow corn grits; -OR- 
      1 tb Minced garlic                   2 1/4 c  -Cornmeal 
      2 ts Sea salt                            1 c  Cooked, drained kidney beans 
    1/2 ts Finely ground black pepper      
  
  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 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. 
   
  Source: Friendly Foods - by Brother Ron Pickarski, O.F.M. Ten Speed Press, 
  Berkeley, California ISBN: 0-89815-377-8 Typed for you by Karen Mintzias