Prepared by Frank and Ginny, October 2004. This recipe is a healthy one.

2 Cup Corn Grits	-Washed
6 Cup Water	3 Cup Water
1 Cup Corn Kernels	1 Inch Piece Of Kombu, Soaked And
1 Cup Onions, Chopped	-Diced
2 Tsp Sesame Oil	4 Cup Kabocha, Peeled And Cut Into
1 Cup Azuki Beans, Sorted And	-Chunks

Sauté onions and corn in oil until soft. Bring 6 cups of water to a boil, add a pinch of sea salt, and stir in corn grits. Cook covered 30 min, stirring periodically. Then add the sautéd veggies. Combine 2 cups of water, kombu, and azuki beans and bring to a boil. Cook covered 45 min. (no flame tamer). Add remaining 1 cup water, cover, and cook till beans are soft. Cook the kabocha in 1/2" of water covered until soft. Purée in Foley Mill. Combine: In a pan layer the polenta on the bottom, the azuki beans next, and the puréed kabocha on top. Sprinkle roasted pumpkin seeds on top. To reheat, bake 1/2 hour at low temperature and add pumpkin seeds after removing from the oven.