Try this instead of cornbread as a side dish.


Prep time: 5 minutes

Cooking time: 40 minutes

Yields: 6 people


1 cup yellow corn grits
1 teaspoon tamari
1 tablespoon olive oil
Generous pinch dried basil
3 cups filtered water


  1. Place all the ingredients in a saucepan and whisk to combine.
  2. Bring to a boil over medium-low heat, whisking frequently to prevent lumping and scorching.
  3. Reduce heat to low and cook polenta over low heat, whisking frequently until the center of the polenta bursts like a big bubble.
  4. Spoon polenta evenly into a lightly oiled shallow baking dish and set aside. The polenta will be firm after about 30 minutes.


  • Try adding 1 cup of your favorite vegetable or 10-15 of your favorite olives, finely chopped to the mixture.