This delightful, savory cornmeal porridge originated among farmers in Northern Italy. We think you will enjoy this gluten-free recipe from The Journal of Health & Healing.
3 cups organic soymilk
1 cup coarse-ground cornmeal
1 ½ cups fresh, frozen, or canned corn kernels (organic, non-GMO is possible).
1 teaspoon onion powder, or ¼ raw onion, finely diced
1 ½ teaspoon salt
1 tablespoon organic, cold-pressed virgin olive oil
1 teaspoon oregano
½ teaspoon coriander
3 teaspoons yeast flakes
1 teaspoon garlic powder, or 1 ½ cloves fresh garlic, minced
¼ cup shredded coconut, optional
1 cup black olives, diced, optional
½ cup pimentos, diced, optional
Sauté onions in water until tender. Add most of the milk and seasonings.
Blend corn with the rest of the milk, then add to sauteed mixture.
While simmering mixture, slowly stir in cornmeal (and coconut if using).
Cover and let cook on low-medium heat until thickened (about 15-20 minutes). Stir occasionally to prevent burning and/or sticking to bottom of pot.
When thickened, fold in olives or pimentos if using, then spoon mixture into an oiled baking dish, level the surface, and let sit until cooled and firm.
Turn upside down on a serving platter. Garnish with a tomato sauce or gravy of desired.