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Ugali (pronounced ooh golly)

Recipe: Ugali (pronounced ooh golly)


  • 1 c. stone ground cornmeal or polenta grits
  • Sea salt to taste
  •  Dry sage, crumbled, or poultry seasoning, to taste
  •  Black pepper or red pepper flakes, to taste
  • 3 1/2 c. cold water or vegetable/chicken broth
  • Vegetables for topping:
  •  Sun-dried tomatoes,
  •  julienne cut, packed in oil w/ herbs
  •  Onion, coarsely chopped, amount to taste
  • Red peppers of choice, coarsely chopped
  • Garlic, crushed or chopped, amount to taste
  • Sturdy greens such as mustard greens, chard, or kale removed from stems and torn
  •  Italian seasoning herb mix (rosemary, thyme, basil, marjoram, oregano)
  •  Red pepper flakes, to taste
  • Seasoned black pepper, to taste Cumin, to taste


  1. For Polenta: Mix dry ingredients in a saucepan. Gradually add water or broth, mixing thoroughly. Cook slowly over medium heat, stirring frequently until very thick. When it gets very thick, it will want to spatter, so keep the heat very low and stir frequently.
  2.  For Vegetable topping: Heat skillet or sauté pan until a drop of water sizzles. Add about 1/4c of tomatoes with oil. Add onions and sauté until soft. Add peppers and seasonings; sauté a few minutes longer. Add garlic, sauté a minute, and then add mustard or other greens and sauté until limp (you may need to adjust the heat to keep from burning, or add a small amount of water or broth).
  3. Pour the cornmeal mush on warmed plates, top with a little grated Parmesan if desired. Top with veggies. Makes a great one-dish meal for two. You can sauté chopped chicken meat with the onions if you wish, or add cooked shrimp meat with the greens.

A special Thank You to John & Judy Waller, Scientific Illustrators for this recipe.

Note: If you have a multi-setting  rice cooker, try layering the ingredients, set for appropriate time according to your cooker directions and let it do all the work!  Thanks Charlotte for the time saver hint!

Mustard Greens

Originally grown as a component of our Zesty Salad Mix, these greens hold their own quite well as a stand-alone.  We offer Green Wave, Giant Red, and Savannah varieties. The wave and red mustards have attitude! Their bite will get your attention.  Use young leaves in salads (try with a creamy dressing) or steam or stir fry the larger leaves.  Try them as a base for Ugali (recipe section), an African vegetable stew. You may see some insect damage on leaves – this is because we don’t use pesticides, but also because the bugs find them delicious too.

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Linnea Marie Farms
Jim & Joni Leet, Proprietors
149 Crystal Springs Lane
Roseburg, OR 97471

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