Serving the Ann Arbor community since 1979, we offer local and organic produce; fresh grass-fed and organic beef; organic chicken, pork, lamb and turkey; fresh seafood, gourmet deli & more.
Healthy Recipes
Authored By:  Polly Pitchford, Full Spectrum Health™
Serve with a leafy green salad.
Diet Types: Dairy Free, Vegan, Vegetarian
Ingredients:
  • 2 cups yellow cornmeal
  • 4-5 cups water or light Vegetable Stock
  • 1 tablespoon salt-free seasoning
  • 1 1/2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teapoon dried oregano
  • 1/2 cup mild soy cheese, shredded
  • 1 cup pasta sauce of choice
  • Serves: 6
    Cooking Time: Over one hour
    Instructions:
    Preheat the oven to 350 degrees. In a heavy 4 quart pot, dissolve the cornmeal in the cold water or stock. Add the vegetable seasoning and bring to a boil over high heat, stirring constantly. The cornmeal will thicken as it cooks. As soon as it has thickened, lower heat to medium, cover, and cook 25 minutes, lifting the lid frequently to stir. Add more water if it becomes too thick to stir. Halfway through the cooking time, add the olive oil, salt and oregano. In an oiled casserole, layer the cornmeal and cheese in 2-3 layers, ending with a top layer of cheese. Bake, covered, for 30 minutes; uncover and place under broiler for 3 minutes, or until the cheese browns lightly. Heat the pasta sauce and serve over the polenta.

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