Ingredients

• 1 tsp. Garic, minced
• 2 tbsp. Butter
• 1/4 c. THRIVE Chopped Onions
• 1 tbsp. THRIVE Chicken Bouillon
• 1/2 tbsp. THRIVE Chefs Choice
• 1/2 tsp. Iodized Salt
• 4 1/2 Water
• 1 1/2 c. Cornmeal
• 1/2 c. THRIVE Chopped Spinach
• 1 c. THRIVE Broccoli
• 1/2 c THRIVE Shredded Parmesan Cheese
• 1/2 tbsp. Basil

Directions

1. In a sauce pan, add the garlic and butter together and sweat until lightly caramelized.
2. Add in the onions, bouillon, salt and water.
3. Bring to simmer for 2-3 minutes to pull flavors out.
4. Slowly whisk in corn meal polenta and stir well.
5. Add in pureed vegetables, parmesan, and basil. Stir well.
6. Pour into 9x13 buttered pan and set in fridge for 2-3 hours or until set.
7. Cut into desired shape in pan, and fry or grill.
8. For gratin style, lightly cover the top with cream and parmesan cheese and brown in 425 degree oven for 15-20 min.