If your dog is itchy and getting hot spots, the culprit could be the wheat in his kibble. Consider switching him to a home-prepared, wheat-free diet rich in whole grains, meat and vegetables. This savory beef polenta is incredibly delicious and nutritious, as well as quick and easy to whip up.
Mix the yeast, lecithin granules, kelp powder, eggshell powder and sodium ascorbate together in the 1-quart container. Place 1/2 tablespoon of this mixture in a bowl and set aside. Cover the storage container and store in the refrigerator for future meals.
Saute the ground beef until no pink remains. Drain off the fat and set the meat aside. Place frozen sweet peas in the small pot, cover with water and cook for a few minutes until tender, then drain. Chop the fresh parsley and add to the peas. Peel, then grate the carrots into the measuring cup, then pour into the small pot and set aside.
Bring powdered milk and water to a boil. Add the cornmeal to the water quickly with a whisk, and blend until the mixture is smooth. Cover the pot and turn the burner down to simmer. Cook about 10 minutes or until the cornmeal is soft and mushy. Blend in the eggs and cheese with the wooden spoon while the mixture is still hot.
Let the polenta cool for about 10 minutes. Blend in the healthy powder you made in Step 1, 1/2 teaspoon eggshell powder, apple cider vinegar, vitamin E and sauteed beef. Fold the veggies into the polenta. Pour the polenta into the casserole dish, then let set on the countertop or in the refrigerator. To ensure the polenta has cooled enough to serve, insert your finger into the center of the casserole. When room temperature, cut into squares. For portion control, spoon into a measuring cup and serve to your best friend.