Cynthia's Chili with Polenta Croutons - Series 5
Meatless meals have predominated cooking throughout most, if not all,
cultures. This peasant cuisine is again becoming fashionable as modern
people discover that vegetarian meals are satisfying and simple to prepare.
I worked as head chef a number of years ago in a natural foods restaurant
and this chili recipe was developed by the owner, Cynthia Tice. It is the
best I have ever tasted. Its' thick texture and authentic, spicy flavor will
win raves. Trust me, no one will miss meat in this meal.

What You'll Need
1-inch piece kombu
1⁄2 cup each pinto beans and kidney beans, soaked together for 6-8 hours(you
may also use organic prepared beans to save cooking time in this recipe)
1⁄2 cup each winter squash, carrot, onion and celery, large dice
1 cup millet, rinsed and drained
soy sauce
generous pinch cumin powder
1-2 teaspoons chili powder
spring or filtered water
1 recipe polenta, cut into 1-inch squares, see below
1-2 teaspoons extra virgin olive oil

Polenta
2 1⁄2 cups spring or filtered water
pinch sea salt
1⁄2 cups yellow corn grits
1⁄2 cups fresh or frozen corn kernels

Instructions
If you are using dried beans, soak them as instructed. Place kombu in the
bottom of a pressure cooker, add beans and 3 cups water. Bring to a boil,
uncovered and cook at a rolling boil for about 10 minutes (this helps dispel
some of the gas in the beans). Cover, bring to full pressure. Reduce heat to
low and cook for 35 minutes. Allow pressure to reduce naturally and open the
pot. Stir in cumin and chili powder to taste and simmer for 5 minutes,
uncovered.
Next, in a soup pot, layer the onion, celery, squash, carrot, millet and on
top, the cooked, spiced beans. Add water to cover all ingredients and
sprinkle lightly with soy sauce. Cover, bring to a boil, lower and cook over
low heat for 35 minutes, until millet becomes creamy and chili takes on a
thick, "meaty" texture. While chili is cooking, prepare the polenta as per
recipe and pour into a shallow dish to set. Slice into 1-inch squares. Heat
enough olive oil in a skillet to cover the bottom and cook polenta squares
until golden brown on both sides. Garnish each bowl of chili with a few
polenta croutons and serve with crusty whole grain bread and lightly cooked
vegetables.
Polenta
Lightly oil a deep casserole dish.
Meanwhile, bring water and cornmeal for polenta to a boil with salt.
Reduce heat to low and cook over low heat until polenta pulls away from the
pan and the middle heaves, about 25 minutes, stirring frequently to prevent
sticking.