Happy Litha!

A Glad Midsommar to you and yours.

Corn is a symbol of life. Some cultures believe that men were created out of corn. This recipe honors the Corn Mother, but it can also be made in honor of the Green Man or the horned god. It's a spicy dish that captures the heat of the summer sun.

Spicy Southwestern Polenta
4 cups water or broth (broth adds an extra layer of flavor and I prefer to use it)
1 cup polenta cornmeal
1/2 tablespoons olive or canola oil
1 small onion, diced
1-2 jalapeños, minched
4 garlic cloves, minced
1 teaspoon ground cumin

Preheat the oven to 350.

Heat the oil in a pan. Add the onions, garlic and jalapeños and cook until they begin to get tender.

Pour the water or broth into the saucepan and bring to a boil. Add a pinch of salt and the cumin. Pour the cornmeal into the boiling liquid in a steady stream, whisking constantly. Turn the heat down to low and keep stirring to avoid lumps. Gently cook the polenta for 20 minutes, stirring regularly. The polenta is done when it beings to pull away from the sides of the pan.

Pour the polenta out into a shallow, oiled baking sheet. Put aside to cool.

When the polenta has cooled, slice it into inch-thick pieces. Place the slices onto an oiled baking or broiling pan. Brush lightly with more olive oil and gently broil the polenta until it browns around the edges.

You can also melt some cheese on top, or top it with salsa, black beans, etc.