Grilled Polenta with Tomato-Veggie Sauce

POLENTA is thick corn mush you can buy OR make this EASY recipe:

BOIL 6 C. Water

ADD  2 tsp. Celtic Sea Salt

WHISK in  1 1/2 C. Organic Yellow CornMeal**

LOWER HEAT and cook, stirring to keep from clumping and sticking to pot, for 15 minutes-1 hr. depending on the cornmeal-- fine meal cooks quickly, coarser meal takes longer.  Stir continually.

TURN OFF HEAT and stir in 3 T. Vegan Butter (like "Earth Balance")

POUR into a casserole pan, and COOL (it will continue to thicken while it cools)

FILLING:  In skillet, SAUTÉ until still crisp, but hot:

                                         2 T. Oil,

                                         2 cloves Garlic, minced

                                         1 large Onion, chopped

                                         1 medium Zucchini (or Eggplant), diced

                                         2 Red / Orange /Yellow (your choice) Bell Peppers, chopped

                                       

ADD:  1 T. Lemon Juice

           3 T. Fresh, Chopped Parsley

           1/2 tsp. Chicken-style Seasoning OR 1/4 tsp. each Thyme and Marjoram

          

ADD:  2 C. canned Diced Tomatoes or canned Stewed Tomatoes

CUT POLENTA into slices, SAUTÉ in oil and place on a plate

COVER with filling and place another piece of Polenta on top.

**Be sure to purchase ORGANIC Cornmeal since other cornmeal is apt to be GMO.  And purchase Corn Meal not Corn Starch