Happy Thanksgiving ~ May God's Blessing Be Upon You!

Whether a traditionalist or not, there is nothing more wonderful than having family and friends gathered around the table on Thanksgiving.

For something different or other than stuffing try creamy cornmeal polenta. A lovely and colorful accompaniment to that or any dinner is roasted beet root and zucchini salad with pine nut or sunflower seeds or slivered almonds along with either figs or dried plums.

Polenta -
2 tbs of olive oil
one whole onion chopped
4 cups of chicken stock
2 cups of yellow cornmeal
1/2 cup of grated Parmesan
4 tbs of butter or 1/2 stick

Heat oven to 350F. On the stove, saute your onion in the olive oil in a deep oven safe pot until browned on all edges; then, add your stock and 5 cups of water. Heat to boiling on high and slowly whisk in the cornmeal. Then cover and bake for 45-50 min.with an occasional stir - about every 10 min. Remove from the oven, add the butter and parmesan for one last stir, then let it set covered.

As for the roasted beets and zucchini, slice like large coins and put them on a cookie sheet with olive oil and fresh dried herbs in the oven on the lower rack for as long as the polenta is in. Once tender, remove and drizzle with organic honey and balsamic vinegar (lightly) and sprinkle on the pine nuts and figs. Garnish!

*You can use only beet root if zucchini is not preferred. And, to the polenta, sauteed mushrooms are a nice touch.