Squash Polenta

Here it is just about December and we have barely made a dent in the Great Wall of Squash in our laundry room. However, this was good and easy enough to give me hope that someday we may make some progress. Also it got thumbs up from Mr. Ferdzy, who loves polenta (and cheese) but not squash, really. So apparently 2 out of 3 is good enough. Nice to know.

Do I have to tell you how to cook squash? In this case, it should be butternut (in nearly every case it should be butternut, in my opinion) and you cut it in half, remove the seeds etc, rub it lightly with oil, and roast it cut side down on a tray at 350°F for an hour or so, until very tender. Preferably yesterday, if you want to do the polenta today. Don't forget to roast the seeds, although they only get half an hour. 

4 to 6 servings
1 hour 30 minutes - 10 minutes prep time
not including roasting the squash

1 medium onion
1 tablespoon unsalted butter
1 cup corn meal
2 cups cooked mashed squash
4 cups water or chicken stock
1 teaspoon salt
1/2 teaspoon rubbed savory, sage, or rosemary
3 tablespoons unsalted butter
1/3 to 1 cup diced cheese

Preheat the oven to 350°F.

Peel and chop the onion finely. Heat the butter in a small skillet, and cook the onion gently until it is very soft and slightly browned; about 10 minutes. Put it in an shallow 2 quart (litre) baking pan (8" x 10"). Add the corn meal, mashed squash, chicken stock or water, salt, and savory or other herb. Stir gently but well, then dot the mixture with the butter.

Bake the polenta for 1 hour. Stir gently, and mix the cheese into it, the quantity to depend on the type of cheese and what else you are serving with the polenta. Return the polenta to the oven for about 15 to 20 minutes. Serve hot.




Last year at this time I made Wheat Crepes. And very good they were too...

Posted in: Ontario Food