Chili and Polenta
1 tablespoon vegetable or olive oil
1 clove garlic, minced
1/2 cup onion, chopped
1/4 cup green pepper, chopped
1 large carrot, sliced
1/2 teaspoon dried sweet basil
1 teaspoon cumin
1/4 teaspoon cayenne pepper
1 1/2 cups tomato sauce
1/2 cup fresh or canned tomatoes, chopped
1 cup canned kidney beans, rinsed
3/4 cup yellow corn meal
2 1/3 cups water
2 tablespoons maple syrup
In vegetable oil, sauté garlic, onion, green pepper & carrot until tender, about 4 minutes. Add spices and stir well. Add tomato sauce, tomatoes and beans. Cover and simmer slowly for 30 minutes, stirring occasionally.
In saucepan combine corn meal and water. Bring to boil, then lower heat and cook until thickened, about 3 to 4 minutes. Stir constantly. Add maple syrup to cornmeal.
Spread polenta (cornmeal mixture) in square casserole dish and allow to cool for 10 minutes. Spread chili over polenta and serve.