Saffron Polenta with Sautéed Vegetables

Name: Saffron Polenta with Sautéed Vegetables
Ingredients: 5 cups spring or filtered water; 1/2 cups organic yellow cornmeal; 1/2 cups organic yellow corn grits; pinch sea salt; 2-3 teaspoons extra virgin olive oil; 1 teaspoon saffron threads, soaked in 2 teaspoons warm water; extra virgin olive oil; 2-3 cloves fresh garlic, finely minced; 1 yellow onion, thin half-moon slices; sea salt; 6-8 cremini mushrooms, thinly sliced; 1/2 small fennel bulb, stalks trimmed flush to the bulb, thinly sliced; 1 carrot, fine match stick pieces; 1/2 cup mirin or white wine; 3 fresh tomatoes, diced; 1 small bunch finely cut broccoli rabe; 1/2 cup loosely packed basil leaves, shredded

www.christinacooks.com

Indulge in rich, saffron-infused polenta paired with vibrant sautéed vegetables for a lively, nourishing meal that will leave you glowing.

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