Polenta Potatoes

• Swig of olive oil
• 1 onion
• 3 Yukon gold potatoes
• 2 large carrots
• 2 celery stalks
• Garlic
• Sea salt
• Bay leaves, thyme, black pepper
• Veg stock
• Quick grits

Chop the veggies and saute in the olive oil. Add herbs and spices. Cook a bit to mingle flavors. Add veg stock and simmer for 30 mins. Mash veggies. Add quick grits and stir occasionally for 5 mins. Kill the heat and eat. Make great left overs.