Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Olive oil
1 c Carrots, finely diced
1 c Onions, finely diced
1 c Celery, finely diced
1 tb Garlic, minced
2 ts Salt
1/2 ts Black pepper
1 ts Basil, dried
4 c Water
1/2 c Tomatoes, stewed drained
2 1/4 c Cornmeal
1 c Kidney beans, cooked

Heat oil in a large pot. Saute the carrots, onions, celery garlic
along with the salt, pepper basil for 8 minutes. Cut the tomatoes
into small pieces add them to the pot along with the water. Bring
to a simmer, then add the cornmeal kidney beans. Mix well cook
for 20 minutes, stirring occasionally to prevent burning. If it
needs a little longer to cook through, test every two minutes.

Lightly oil a 2 quart mold press the polenta into it, smoothing out
any air pockets. All ow to cool to room temperature then
refrigerate until cold. Unmould onto a plate, garnish if desired
slice.

Serve with a green salad.

Brother Ron Pickarski, "Friendly Foods"

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