Celebrating Columbus Day with Polenta

I ask, what is more appropriate than to cook polenta on Columbus Day?

Excerpted from the Light and the Glory - Did God have a Plan for America? by Peter Marshall and David Manuel, we read:

"Columbus and his men were enjoying the fruit of this bountiful Eden, to which a merciful Creator had led them. They ate food that no white man had ever tasted before - sweet, juice-giving fruit, corn, and a pulpy bread made from cassavas - and they drank water purer than any they had ever known." - page 43

I follow Bob's Red Mill recipe for Basic Italian Polenta, except that I add Italian or Mexican Seasoning from Mountain Rose Herbs. I add the cheese to the polenta mixture, and I decorate the top with fresh basil leaves and garnish with a thin slice of cucumber from the garden.

Ingredients:

• 6 cups water
• 1 tsp. sea salt
• 2 cups Bob's Red Mill Corn Grits
• 3 Tsp. butter
• 1/2 cup Parmesan cheese, grated
  

Directions:

1. Grate or shred 1/2 cup cheese, either Parmesan, Romano, Fontina or Monterey Jack.
2. In a deep pan, over high heat, bring water and sea salt to a boil.
3. Gradually stir in the corn grits (polenta) using a long-handled spoon.
   
4. Reduce heat and simmer gently for 20-30 minutes until the water is absorbed.
5. Stir frequently to prevent mixture from sticking to the pan.
6. Stir in the butter, cheese, herbs and more salt to taste.
7. Oil a deep, medium-sized bowl.
8. If you want to decorate the top as I do, lay your garnish in the oiled bowl and gently spoon the polenta into the bowl over the top of the basil, or garnish of choice. Let set for 10 minutes.
9. Invert the bowl of polenta onto a plate; mixture will unmold and hold its shape.
10. Cut polenta into thick slices and serve hot.
11. Ladle over the top a homemade vegetarian or meat marinara sauce that is intended to serve with pasta and top with grated cheese.
    

Serves 6-8. Gluten-Free!