• 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.