This is a yummy way to use those red or green fall peppers, onions, and tomatoes that are still available in the garden or market.
2 3/4 cups distilled water
1 cup cornmeal (fresh ground or purchased)
1 cup cold distilled water
2 Tbsp flaxseed oil
Cayenne pepper (dash or to taste)
Celtic sea salt (dash or to taste)
1 Tbsp extra virgin olive oil
1 red or green pepper (chopped)
1 onion (chopped)
1 clove of garlic (minced)
1 medium ripe tomato (chopped)
2. Bring 2 3/4 cups water to a boil in a saucepan.
3. Combine cornmeal with 1 cup of cold water. Gradually add cornmeal mixture to the boiling water, stirring constantly.
4. Reduce heat and cook until mixture thickens, stirring frequently.
5. When done, set aside to cool slightly. Then add 2 tablespoons flaxseed oil, cayenne pepper and Celtic sea salt to taste.
7. Lightly saute in extra virgin olive oil, a chopped green or red pepper, a chopped onion, and a clove of garlic, minced. Don't cook for very long. The pepper should NOT turn to a dull color.
8. Chop a fresh ripe tomato and add to the sauteed vegetables in a bowl.
9. Serve the vegetables over the cornmeal mush.