Polenta

Mexico sends corn to Italy, and they make a staple of it.

oil for frying
1 large onion, finely diced
2 cloves garlic, finely minced
1 c cornmeal
4 c stock

fresh pepper
grated parmesan or a goodly amount of nutritional yeast

1. Heat oil in a large saucepan over medium heat. Fry onion until translucent.
2. add garlic and mix quickly.
3. add soup stock, bring to the boil.
4. whisk in cornmeal, and reduce heat to med-low or so.
5. continue whisking periodically as the polenta cooks. Be careful. It can bubble and it is hot. You’ve been warned. Once it gets thick enough, use a spoon to keep it from burning to the bottom of the pan.
6. when the polenta is thick enough (say 15-20 minutes give or take) remove from heat. Stir in black pepper and cheese/nut. yeast.

I typically use this as an ingredient in other things. So at this point I pour it into a mold of some sort, generally greased cookie sheets, loaf pans, or ramekins. Once it has cooled down, it can be sliced, diced, or otherwise cut, then fried, baked, or incorporated elsewise. It is often fried and served under a heavy sauce like a mushroom ragout or heavy tomato sauce.

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