Ingredients

• 2 cups water
• 3/4 cup polenta
• 3 tablespoons of marinara or 1 small fresh tomato diced
• 1 teaspoon diced shallot (peeled)
• 1/2 teaspoon diced garlic
• 3 tablespoons extra virgin olive oil
• 1 small leek diced and washed
• 1/2 small turnip diced & roasted until soft, diced & tossed with extra virgin olive oil, roasted or steamed until soft
• 1/4 teaspoon curry powder
• 1/4 teaspoon smoked paprika
• 1 Pinch of sage
• 1 Pinch of basil
• 1 Pinch of thyme
• 1 Pinch of cinnamon
• 1 Pinch of brown sugar (although they use brown sugar, you can use maple or brown rice syrup instead)
• 1 pinch of salt & pepper to taste

Directions

1. In a medium saucepan, heat 3 tablespoons of virgin olive oil.
2. Add shallots, garlic & leeks and turnip.
3. Cook for a couple of minutes.
4. Stirring frequently, add water and seasonings.
5. Slowly stir in polenta, cooking on medium heat (about 5 minutes) until desired consistency is reached.
6. If you like it thinner, add a little more water
7. Add salt and pepper to taste.
8. Drizzle with extra virgin olive oil.