- 3 t. salt
- 3 c. coarse cornmeal
- 2 cans (15 – 19 oz) chickpeas, or 2 c. dried chickpeas, soaked and sprouted (should equal about four cups after cooking)
- 2 bay leaves
- 2 t. basil
- 4 cloves garlic, chopped
- 2 T. oil
- 2 cans (28 oz) crushed tomatoes
- 40 oz frozen spinach, thawed (we grew spinach and Swiss chard this year)
- salt and pepper to taste
Boil 4 1/2 c. water with the salt, and when it’s boiling, add in cornmeal, stirring to keep from getting lumps. After a couple of minutes, lower heat to gentle flame, add cooked chickpeas and stir for 12 minutes. Pour this mixture into a pan and refrigerate.
Meanwhile, saute garlic in oil, and when it’s soft add chopped spinach. Cook several minutes until spinach is tender. Mix crushed tomatoes with spices. Take out polenta loaf from fridge, and cover it first with spinach mix, then with tomato mix. Cover and bake at 350 degrees for 25 minutes.