Polenta

I am still trying my best to eat as a vegetarian would. Here is a great two pot recipe to help.

Prep time 15 minutes; cook time 10 minutes; Dinner in under 30 minutes

I call it polenta but its not quite polenta... it is a cornmeal mush with a spicy tomato topping.

Follow instruction on box of cornmeal to make cornmeal mush with this exception. Add into the mush at the end of its cooking time 1 cup of italian style cheese. I use an organic italian mix... feel free to experiment

Topping:

three table spoons olive oil
three cloves garlic
six- eight medium tomatoes (as ripe as you can get them)
pinch of salt
two tablespoons italilan seasoning ( I make my own)
italian cheese (shreaded)
peel and chop garlic
core and dice tomatoes

In a large skillit heat olive oil to a moderate temperature
add garlic when oil is hot and stir so that the garlic does not burn.
when garlic is carmalized then add in the tomatoes and the italian seasoning.

Let this mixture bubble for a few minutes. Stir occasionally. You want the olive oil to take on the coloring of the tomato juices and also for some of the tomato liguid to reduce.

Plating:

Use a standard dinner plate or pasta bowl

Laddle in a serving (size is up to you) of the cornmeal mush and spread evenly about the plate.
Spoon tomato topping over the mush and garnish with italian type cheese and crushed pepper if desired.