- 6 cups water
- 2 cups cornmeal
- 1½ tsp. sea salt
- 1 tbsp. butter (or olive oil)
- 3 spring onions, bulb and greens, minced
- 8-10 shitake mushrooms
- 1 pound ground turkey sausage (can substitute diced tempeh)
- 2 cups baby greens (pak choi, bok choy, etc.)
- ½ cup chicken stock or veggie stock
- 2 tbsp. fresh thyme
- ½ cup raw milk cheese (optional)
Combine water and cornmeal. Bring to a boil and reduce flame to medium/low. Add 1 tsp. sea salt. Cook uncovered for 20-25 minutes, stirring occasionally to prevent lumps. While polenta is cooking, saute onion in butter or olive oil for 1 minute. Add mushrooms and continue cooking 2-3 minutes. Add ground turkey sausage and break into small pieces as it cooks. Add greens, chicken stock, remaining ½ tsp. sea salt and thyme. Continue cooking 5-7 minutes or until greens are soft. Pour the cooked polenta into a 9×13 casserole dish. Let sit 2-3 minutes to gel. Top the polenta with sautéed vegetables and sausage. Sprinkle lightly with cheese and bake at 375º for 5 minutes or until cheese melts. Yields: 8 servings.
Andrea Beaman is a internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching individuals and health practitioners how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.