Polenta Mold

Here's a tasty polenta recipe, flavored with Organic Kapha Churna — a spice mix available from vpk® by Maharishi Ayurveda. Cooking you own meals from scratch goes a long way toward promoting health and longevity.


  • 3 Tbsp. ghee
  • ½ Tbsp. Maharishi Ayurveda Kapha Churna
  • 1 tsp. salt
  • 3 cups water
  • 2 small zucchini, quartered and chopped into bite-sized pieces
  • 1 cup dry polenta


  1. In a medium pot, add the first five ingredients and bring to a rapid boil. Reduce heat to medium and cook for 10 minutes covered.
  2. When time is finished, slowly add the polenta, stirring constantly to keep it from sticking. Lower the heat to a low simmer and cover.
  3. Return and stir the mixture every few minutes for the next half hour. The polenta will bubble, so be careful not to burn yourself.
  4. When the mixture is thick, remove from the heat. Lightly spread some ghee into a favorite bowl, covering the bottom and sides, and pour the polenta mixture into the bowl. Smooth the top with a spoon and let stand for 10 minutes.
  5. The polenta will solidify enough to then turn out onto a plate for presentation. Crack some fresh black pepper over the top of the finished dish and serve immediately.

Recipe by Dennis Boatright