Saffron Polenta with Sautéed Vegetables - Christina Cooks

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