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Pasta Madness&Grains-- polenta di Palermo
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| 3 cups | water |
| 3/4 cup | yellow cornmeal |
| 1/4 cup | Parmesan |
| 1 tablespoon | olive oil |
| 1/2 teaspoon | dried basil |
| 1 teaspoon | olive oil for the pan measure water in the sauce pan |
| Bring to a simmer slowly whisk the cornmeal to avoid lumps. Add olive oil and basil while stirring over heat high enough to make the polenta bubble slowly. In about ten minutes the polenta should pull away from pan. Add Parmesan mix well. Place on an oiled pan or baking sheet | |
| 1 | onion chopped |
| 1 | green bell pepper chopped |
| 1 tablespoon | olive oil |
| 16 ounce | can chickpeas |
| 28 ounce can | crushed tomatoes |
| 1/2 teaspoon | dried basil |
| 1/2 teaspoon | oregano |
In a skillet sauté onion and pepper in the oil. Add remaining ingenue ts and simmer fifteen minutes. Serve sauce over polenta
vegetarian homestyle cooking.
Jeanne Tiberio
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