Polenta with Vegetables
A recipe from the Sneaky Kitchen
2 or 3 Tbsp. olive oil
1 medium onion
1/2 medium red or green bell pepper
1 large stalk celery
1 medium zucchini or yellow crookneck squash
3 cloves garlic
1 ripe medium tomato
1 tsp. Italian Seasoning
1 tsp. salt
1 15- or 16-oz can of whole kernel corn
3 1/2 to 4 cups skim or low-fat milk
1/2 cup yellow grits
1/2 cup yellow cornmeal

Cut vegetables in a very small dice; mince garlic. Sauté  veggies except garlic & tomato in olive oil over med. heat until soft. Add Italian Seasoning, salt, garlic & diced tomato; sauté 3 or 4 min. more. Meanwhile drain corn  & add enough milk to make 4 C. liquid. Heat to boiling point; easiest way is in a microwave. Add corn & milk to sautéed veggies & raise heat to high.  When at a full boil, mix grits & cornmeal & slowly add to milk, whisking constantly. Cook, stirring, until mixture thickens. Turn heat very low; simmer, stirring occasionally, for about 15 to 20 minutes.

Can be served plain, with a little butter, gravy, or cooking juices from a meat dish. Pat leftovers flat about 1" to 1-1/2" thick to refrigerate, bread & fry for another meal.