Polenta with Vegetables

This dish can be varied with whatever bits of veggies you have on hand. It's a great side dish instead of rice or potatoes. Leftovers can be refrigerated until firm, cut in squares, then sautéed in a little butter or olive oil, or dipped in beaten eggs, breaded with crumbs, and deep-fried or sautéed in a little butter or olive oil. These squares are great for breakfast with a little syrup, and sausage and eggs.

Polenta with Vegetables

2 or 3 Tbsp. olive oil
1 medium onion
1/2 medium red or green bell pepper
1 large stalk celery
1 medium zucchini or yellow crookneck squash
3 cloves garlic
1 ripe medium tomato
1 tsp. Italian Seasoning
1 tsp. salt
1 15- or 16-oz can of whole kernel corn
3 1/2 to 4 cups skim or low-fat milk
1/2 cup yellow grits
1/2 cup yellow cornmeal

Cut all vegetables in a very small dice, and mince garlic. Sauté all veggies except garlic and tomato in olive oil over medium heat until soft. Add Italian Seasoning, salt, garlic and diced tomato and sauté three or four minutes more. Meanwhile, drain corn and add enough milk to the liquid to make 4 cups liquid. Heat to the boiling point; easiest way is in the microwave. Add corn and milk to the sautéed veggies and raise heat to high. When it comes to a full boil, mix grits and cornmeal, and slowly add to milk, whisking constantly. Cook, stirring, until mixture thickens. Turn heat very low and simmer, stirring occasionally, for about 15 to 20 minutes.

Can be served plain, with a little butter, with gravy, or cooking juices from a meat dish.

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Pat leftovers flat about 1" to 1-1/2" thick to refrigerate, and fry for another meal.

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