Polenta Variation -- gluten free and delicious

ingredients:

2 tbsp coconut oil
1 clove of garlic, finely minced
1 small onion, finely chopped
2 large carrots, shredded (2 cups)
2 tsp sea salt
1/2 tsp chili powder
1 tsp cumin powder

2 cups cornmeal
1/2 cup flax meal
1 cup almond meal
6 cups boiling water


directions:

1. saute the garlic, carrot, and onion with coconut oil, sea salt, and spices
2. when the vegetables are fully cooked, add the boiling water, cornmeal, flaxmeal, and almond meal
3. stir to combine, and continue cooking until fully cooked
4. when all the water is absorbed, scoop the polenta into a greased rectangular pan and bake at 345 for 60 minutes

Serve in polenta fingers after set, or as a base for lentils or vegetables.

We ate ours topped with delicious lentils, garnished with a splash of tomato sauce, and sided by roasted cauliflower. Two thumbs up, my friends.