Serves 4-6
1 cup (8 oz.) yellow corn meal
1 cup (8 oz.) Kitchen Basics Roasted Vegetable Stock
1/4 cup fresh chopped herbs - either parsley, basil, or cilantro
3 cups boiling
water
Optional: parmesan cheese or tomato sauce
Mix corn meal, stock and herbs in a small bowl; allow to stand 5 minutes. In a medium sauce pan, bring wate rot a boil; reduce to simmer. Slowly spoon in corn meal-stock mixture and allow to cook 8-10 minutes, stirring frequently. Top with grated cheese or tomato sauce. (For stronger flavor, replace water with 3 cups vegetable stock).
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