Fresh Corn Polenta and Red Lentil Sauce

Polenta
3 cups of water
2 pinches sea salt
3 ears of organic fresh corn or one pkg. frozen organic corn
1 cup yellow corn grits
olive oil, shoyu (optional)

1. Bring water to a boil with sea salt.
2. Remove the kernels from the corn and set aside. Add the cobs to the water and simmer 10 minutes. If using frozen corn, wait to add with grits.
3. Remove cobs. Add fresh corn and yellow corn grits. Simmer, stirring occasionally for 5-10 minutes. When stiff, pour into a baking dish and let set.
4. (optional) Once set, slice and lightly pan fry in the olive oil. When one side is golden, flip and sprinkle with shoyu.


Red Lentil Sauce
1 tsp. olive oil
1 clove of garlic -minced
1-2 onions - minced
pinch sea salt
1 cup dry red lentils - sorted to remove possible stones, rinsed and strained
5 cups of water
4 bay leaves
1 4" piece of kombu
1-2 tomatos - minced (optional)
1 TB shoyu
pinch of coriander and cumin (optional)
parsley for garnish

1. Saute garlic and onions and pinch of salt in oil until onions are clear.
2. Add the lentils, water, bay leaves, kombu and tomatos. Bring to a boil and simmer 20 minutes.
3. Remove bay leaves and kombu. Season with shoyu and cook 5 more minutes. Add coriander and cumin and garnish with parsley.

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YUM. Creamy and sweet and so good with the fresh corn.
The polenta really benefited from the quick browning in the pan.
I was warned by a classmate to start the lentils with less water, or you may end up with a soup rather than a sauce.