Polenta has a deep history in the Italian culture. This staple of the Roman Legions was eaten as either porridge or a hard cake-like form. It was the staple of the poor in the North, in particular those living in the countryside. Polenta can be eaten either as a side dish or an integral part of a main course. This is a quick and tasty recipe - fresh from the Italian countryside.
- Place tomatoes and basil in a medium-sized bowl.
- Preheat skillet on medium heat. When several drops of water sprinkled on the pan skitter and dissipate, add mushrooms and garlic and cover. When Vapo-Valve™ clicks, cook, approximately 2 minutes, continue to cook for another 1 minute; then remove from heat and add to bowl with the tomatoes and basil.
- Return skillet to the burner over medium heat and place water, grits and salt into pan. Stir until thick, approximately 5 minutes.
- Place mushrooms mixture back into the pan and stir until warmed. Serve immediately.
- Polenta is very versatile. make plain (without above vegetables) and serve with marinara sauce; or serve with pesto; or add grilled onions and chopped spinach.