December 6, 2010
Winter Squash Polenta - Vegan
I made some polenta this weekend with a roasted sweet meat squash. I made the polenta per the basic directions, 6 cups water, 2 cups polenta. Simmer about 30 minutes, stirring frequently. When most the liquid was absorbed, about 15 minutes in, I added about 2 cups roasted squash puree and a can of coconut milk and continued to cook for another 15 minutes, stirring a lot. Then I removed it from the heat, added about 3 TB sage olive oil, a dash of sea salt, and a TB of pumpkin honey.
I served it warm in a bowl of marinated mixed vegetables. The vegetables all came from our garden and were marinated and canned by my friend, Morgaine. She has a real knack for combining herbs and oils in interesting ways. The flavor is really nice. That is one of the fun parts of sharing the garden, sometimes it comes back in different forms.