Savoury Polenta with Garlic, Onion, and Tomato -- gluten-free, polenta with a twist

Apparently, we are still on our polenta kick. One of my favourite ways to make polenta is with a pound or two of tomatoes, with some well sauteed onion and garlic for extra zest. It's so savoury and flavourful that I've served it in small sticks as a party finger food. That format is also quite appealing to littlies, because it's easy to pick up and shove in their mouths. The large amount of almond meal and flax meal along with the tomato practically make this dish a meal in itself. Certainly, I've eaten variations of this as a lunch time porridge.

If you are not as much of a garlic phobe as am I, you may or may not cook your garlic and onions to death. However, I think the flavour of the tomatoes, garlic, and onions is mellowed, harmonized, and balanced by the saute and simmer. I used marjoram and a little chili powder. Oregano and or basil would also rock in this dish. 

The making is simple. A little saute in coconut oil, a little water and the cornmeal/almond meal brought to a boil, then baking in a greased baking dish. If you are a purist, you can certainly make this using only cornmeal, no almond meal and flax meal. However, I believe that the addition of the flax and almond do not detract from the taste and texture in anyway, and go a long way to making this a dish that will be stabilizing to blood sugar, and much better for you than a dish made just with cornmeal. Unless you are allergic to nuts. Then this dish will be much better for you without the almond meal ;) But if you are allergic to nuts or coconut, chances are you gave up on my blog long ago, if you ever found your way here at all.

ingredients:

1 tbsp extra virgin coconut oil

1 tbsp finely minced garlic

1 small onion, finely chopped -- approx 1/2 cup

1/2 lb finely diced roma tomatoes (or more)

2 tsp sea salt

1/4 tsp chili powder

1/2 tbsp marjoram

3 cups water

1/4 cup flax meal

1 cup almond meal

1 cup organic corn meal

directions:

1. saute the garlic and onion in the coconut oil in a large pot until they are fully cooked

2. add the tomatoes and simmer until the tomatoes are cooked into submission

3. add the water, and stir in the flax meal, almond meal, and corn meal

4. over low heat, keep stirring until the mixture thickens up

5. put into a prepared baking dish (a square glass dish would be my choice here 1 1/2 or 2 L dish) (or the  recipe can be doubled and baked in a 3L rectangular dish)

6. bake at 345 for 60 minutes

7. allow to cool before cutting or it will just fall apart

8. pieces can be brushed with oil and grilled or reheated in the oven on a baking sheet