Italian Polenta and Quinoa “Polenta” – Maria Middlestead

Ingredients

• 1 cup water
• ¾ cup quick cooking polenta (available in supermarkets)
• 1½ cups homemade or top quality chicken stock*
• ¼ cup heaped of finely chopped cooked chicken or red meat;
• or ¼ cup parmesan, crumbled sheep or goat cheese (stirred in after simmering);
• or 1/4 cup chopped cooked bacon + 2 Tbsp chopped black olives
• 1 small onion, well chopped
• 1 large clove garlic, chopped
• 1 tsp dried sage (or 1 Tbsp fresh)
• 1 tsp dried thyme (or 1 Tbsp fresh)
• 2 Tbsp extra virgin olive oil*
• 1 ½ tsp sea salt with kelp*
• extra oil
• salt and pepper