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