Much of the polenta available commercially is ground corn which has first had the germ removed in order to extract the oil. Both coarsely ground cornmeal and corn flour have had the germ ground up with the rest of the kernel, making them more complete foods.

Polenta is made like cornmeal mush, with the difference that it is cooked until a spoon stands up in the mush, about one hour.

• 2 cups cornmeal or flour
• 6 cups water
• 1 tablespoon good quality soy sauce or 1/2 teaspoon sea salt

• 1 pound carrots (or winter squash or pumpkin), about 4 cups
• 1 medium beet
• 1/2 cup water
• 1 bay leaf
• 1 teaspoon each oregano and basil
• 2 tablespoons good quality soy sauce, sauerkraut juice, or miso

• 1/4 cup water
• 1 onion, cut in thin slices
• 3 cups broccoli, cut in 2 inch lengths, then in 1/4 inch strips lengthwise, keeping flowerettes intact
• 1 1/2 cup Italian Red Sauce

To make polenta, bring ingredients to boil, then simmer, uncovered, for one hour. Stir about every 10 minutes. Pour hot cornmeal mush into standard eight-inch square baking dish to set, about one hour at room temperature.

Italian Red Sauce resembles tomato sauce in texture, appearance, and flavor. Notice that it is the same as the Mexican Red Sauce recipe with the addition of basil which is used in Italian but not in Mexican cuisine. A little less water is used here as well.

Place vegetables in pressure cooker with water and bay leaf. Bring to pressure, then turn flame to medium-low and time for five minutes.

Discard bay leaf and puree ingredients with seasonings and soy sauce in blender. Use miso only if you are not serving it in another dish at the meal.

To prepare vegetables, place water, onion, and broccoli in saucepan and bring to boil. Simmer covered until done, about 10 minutes.

Heat Italian Red Sauce.

To assemble dish, cut gelled polenta into 16 squares. Top each square with a little onion and broccoli and a dollop of the sauce.

For large volumes of this recipe, simply multiply ingredients.

This recipe comes from American Macrobiotic Cuisine, by Meredith McCarty. We sell the book right here for $12.86 with free shipping. Dispelling the mystery that surrounds macrobiotic cooking, this resource shows how a macrobiotic diet--based upon local fresh vegetables and other easy-to-find ingredients--can include everything from French Onion Soup and Green Corn Tamale to Lemon-Lime Pudding Pie and Ginger Cookies. 94 illustrations.