The guys at Aqua on the Water in Connecticut were so nice and gave me the recipe to the polenta that they prepared for me! I wanted to share it with you all, because it was yummy and polenta recipes can be tricky. I was very happy with this one.

I haven’t made it at home yet, but as soon as I am home for a minute I plan to. I hope you enjoy, and I would love to see pictures and hear how your polenta turns out!
INGREDIENTS
2 cups water
3/4 cup of 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
Pinch of sage
Pinch of basil
Pinch of thyme
Pinch of cinnamon
Pinch of brown sugar (although they use brown sugar, you can use maple or brown rice syrup instead)
Salt & pepper to taste
STEPS
In a medium saucepan, heat 3 tablespoons of virgin olive oil.
Add shallots, garlic & leeks and turnip.
Cook for a couple of minutes.
Stirring frequently, add water and seasonings.
Slowly stir in polenta, cooking on medium heat (about 5 minutes) until desired consistency is reached.
If you like it thinner, add a little more water
Add salt and pepper to taste.
Drizzle with extra virgin olive oil.