Sweet roasted squash mounded on creamy grilled polenta…a delicious main course that will keep you deeply nourished.
Makes 3-4 servings
4 cups spring or filtered water
Pinch sea salt
1 tablespoon extra virgin olive oil
1 cup organic yellow cornmeal
2-3 tablespoons unsweetened organic almond or soy milk
Avocado or sunflower oil for pan-frying
Roasted Squash and Mushrooms:
6 tablespoons extra virgin olive oil
1 teaspoon sea salt
4 cups cubed delicata squash, do not peel
4 cups mixed mushrooms, cremini, shiitake, oyster, stemmed, halved
Juice of ½ fresh lemon
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.
Preheat oven to 425o. Place oil, salt, squash and mushrooms in a mixing bowl and toss to coat. Spread over a rimmed baking sheet, avoiding overlap. Bake, uncovered, until vegetables are tender and liquid from mushrooms has evaporated, 25-35 minutes. Remove from oven and drizzle with lemon juice.
To serve, arrange pan-fried polenta on a platter and mound roasted vegetables on top. Serve hot.