Polenta: A Plea for Consideration

So I was finally able to lay my hands on some actual polenta corn meal. (I found out that early polenta was actually made from chestnut meal! Droooollll...) It is courser than some corn meals on the market but not as course as others I have seen. The Steep Hill Food Co-op carries Red Mills polenta. I had been using the polenta in log form but wanted the authentic experience, and polenta is sadly lacking from the menus of most Italian restaurants. This is a sore oversight I assure you.
I cooked my polenta for about 45 minutes and added in a sauce I made from roma tomatoes, spinach, onion, garlic, basil, oregano, rosemary, savory and 1/2 cup of chopped walnuts.
Good Lord this a good meal. I plan to make more traditional polenta in futre - especially if I can ever get my hands on some chesnut meal!

- Magnus.