Prep Time: 5 minutes

Cooking Time: 40 minutes

Yield: 6 servings


1 cup yellow corn grits

1 teaspoon tamari

1 tablespoon olive oil

generous pinch dried basil

3 cups filtered water


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.


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





Recipe courtesy of Integrative Nutrition 2010


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