This is a variation on a classic dish. Some may call it polenta, others may call it grits. There are subtle variations, but they have the same basic ingredients. This recipe came up from a perusal of both grits and polenta recipes, and is a combination, with some personal touches. It can be served as a side dish, appetizer (or breakfast, but of course you are not limited to that).
Who says soup has to be reserved for cold weather? It has been warmer than usual,, but this soup went down just fine. We have made it twice now, and I feel that it’s ready to post. It is based on yet another Mollie Katzen recipe, but as usual, there are variations made, both for taste and speed of preparation. Instead of fresh basil, we use dried, which has an altogether different flavor. This is a light soup, less thick than some of the other entries here, and goes well with fresh vegetables.