Polenta

•  7 cups water
•  2 tsp sea salt
• 1 3/4 cups Bob's Red Mill Polenta 
• 1/4 cup ground flax
• 2 Tablespoons olive oil 

Bring water and salt to boil. Add polenta and flax slowly. Add oil. Don’t worry when it separates immediately—it will come together once it sets.
Bring back to boiling, then reduce heat to low simmer. Stir constantly; continue cooking over low heat for 30 mins. Polenta will become very bubbly and thick.
Spoon cooked polenta into desired mold. Let set for a minimum of ten mins. Turn mold upside down on flat surface. Slice about 1/2 inch thick.

Fry polenta in med-high heat skillet with small amount of olive oil for approx. 4 mins per side. Top with tomato sauce.