Polenta
4c chicken stock
1c ground corn meal
1/4c butter
1/2c freshly grated Parmesan cheese
Bring chicken stock to a boil. Slowly add ground corn meal. Stir until thickened, then reduce heat to low. Cool for 30 minutes, stirring every so often. Remove from heat, stir in butter and freshly grated Parmesan cheese. Serve with stewed tomatoes.
Stewed Tomatoes
1 can whole tomatoes
2T sugar
1T mint
Heat a jar or can of whole tomatoes over medium heat. Add sugar and mint. Break tomatoes apart with a wooden spoon. Cook for 15-20 minutes.
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