Pan-Fried Polenta with Roasted Squash and Mushrooms
This vegan main course is so delicious, you will lose your mind. Creamy polenta topped with sweetly roasted sqaush and succulent mushrooms. Isn't your mouth watering at the thought?
4 cups spring or filtered water
Pinch sea salt
1 tablespoon extra virgin olive oil
1 cup yellow cornmeal
2-3 tablespoons unsweetened almond or soymilk
Avocado oil for pan-frying
1 small winter squash, (kabocha, butternut, buttercup are best), halved, seeded, large cubes
2 cups assorted mushrooms, stems removed, halved
2-3 teaspoons fresh lemon juice
Brush a shallow 9 or 10-inch square, lightly oiled baking pan. Whisk together polenta ingredients in a sauce pan and place over medium heat. Cook, stirring constantly until it comes to a boil. Reduce heat to low and cook, stirring frequently, until the center of the polenta pops and bubbles, about 25 minutes. Stir in milk to finish.
Spoon polenta evenly into baking dish and press gently. Set aside until polenta sets up. To pan fry polenta, cut it into squares. Place a generous amount of oil in a skillet over medium heat. Pan fry the polenta until golden and browned at the edges. Drain on paper.
While the polenta cooks, roast the veggies. Preheat oven to 400o. Place sqaush and mushrooms in a mixing bowl and drizzle lightly with oil and salt. Toss to coat. Transfer to a baking dish and spread evenly to ensure even baking. Cover tightly with a lid or foil and bake for 35 minutes. Remove cover and bake until squash is tender and lightly browned. Toss gently with lemon juice.
To serve, place a polenta square on a dish and mound roasted veggies on top. Serve hot.
Makes 4-5 servings