MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Polenta And Spicy Vegetables
 Categories: Grains, Vegetables
      Yield: 6 Servings
 
MMMMM--------------------------POLENTA-------------------------------
  1 1/2 c  Yellow corn meal
      1 c  Water; cold
      1 ts Salt
  3 1/2 c  Water; boiling, up to 4 c
      1 c  Cheddar; grated, packed
           Parmesan; grated, to taste

MMMMM----------------------SPICY VEGETABLES---------------------------
      1    Ratatoille recipe; omitting
           -bay leaf, basil, marjoram,
           -rosemary, and oregano
      1 ts Cumin
      1 ts Ground coriander
      1 ts Chili powder
           Cayenne or hot sauce; to
           -taste
           Ricotta or sharp cheese;
           -grated, (for topping)
    1/2 c  Spanish olives; chopped,
           -(optional)
 
  Preparation time: 15 minutes
  
  Polenta:
  
  Polenta is a cheesey corn meal mush which originated in Italy. It's
  simple and quick, and very filling and delicious. Serve it under
  sautéed fresh vegetables (Ratatoille) or spicy Spanish-style
  vegetables (below). Always serve polenta very hot, and top the
  vegetables with Ricotta or grated sharp cheese. (Hint: prepare
  vegetables first, so polenta doesn't sit too long.)
  
  Combine corn meal, cold water, and salt. Mash into a uniform paste.
  Add to rapidly boiling water, lower the heat, and beat with a wire
  whisk while it cooks. Cook for 10-12 minutes. It should be the
  consistency of thick breakfast cereal. Mix in the cheese. Keep warm
  in double boiler until serving time. (Best to serve as soon as
  possible.)
  
  Spicy vegetables:
  
  Follow the Ratatoille recipe with the following changes:
  
  * Omit bay leaf, basil, marjoram, rosemary, and oregano.
  * Add spicy vegetables ingredients.
  * Optinally add Spanish olives.
  * Top with ricotta or sharp cheese.
  
  Recipe by Moosewood Cookbook
 
MMMMM