- 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.
