1 c. Cedar Creek stone ground cornmeal
4 c. water
4 cans tomato paste
12 fresh leaves or 1/2 tbsp. dried basil
3 lbs. chicken, cut up
Butter for browning
Salt
Pepper
1/8 tsp. oregano

Brown chicken in butter. The chicken juice and butter are both necessary for the flavor. Add tomato paste and spices. Let simmer at least 1 hour or until chicken falls off bones. Bring the 4 cups water to a boil. Add cornmeal and lower heat and cook until thick and pulls away from side of pan. Serve the Polenta (mush) with sauce on top and salad on the side. It's a traditional Italian dish and the sauce can be frozen and is always better the next day.