Wow, it has been a while since I last posted. There are a couple of reasons for that. The first is that my computer’s hard drive crashed and it was in the shop (thankfully it’s fixed now). Second, work was insanely busy (but things are currently much calmer now that a large event I was helping organize is over). So I was pretty eager to post a new recipe and I have one to share that is really really good.
I often visit a website called Tastespotting.com and that’s where I found this gem of a recipe. It is filling, comforting, pretty healthy, and perfect on a chilly evening. The recipe? Roasted Delicata squash, Arugula and Parmesan Polenta. What I love about polenta is that, not only is it delicious, it is so so so fool proof–you really can’t mess it up. With this recipe, the polenta serves as the perfect backdrop for the combination of the peppery arugula and sweet squash. The lentils give this dish a little punch of protein as well.
The original recipe calls for what I thought was entirely too much salt, so I’ve altered it accordingly. Also important to note is that this recipe could probably serve about 6 people as an entree, so plan accordingly.
Roasted Delicata, Arugula and Parmesan Polenta Adapted from Delementals
1 Delacata squash; halved, seeds removed and sliced into 1/4 inch slices
1 bunch arugula; torn into bite-sized pieces
4 cups vegetable broth
1 cup yellow polenta
1 cup shredded Parmesan cheese
1 cup cooked lentils (Trader Joe’s sells them already cooked)
1/2 cup milk
3 tablespoons olive oil (use a good one for this)
1 tablespoon cooking olive oil
1 teaspoon Dijon mustard
Preheat oven to 350℉
Toss the squash slices with olive oil and sprinkle lightly with Kosher salt. Spread into a single layer on a baking pan. Bake for 20 minutes, or until tender and beginning to brown.
While the squash is roasting, cook the polenta:
Bring the stock to a boil. Pour the polenta into the broth in a steady stream, whisking constantly.
Reduce heat and continue to simmer until polenta is nearly tender. Add the milk to the polenta and continue to simmer until polenta is cooked through and has thickened up.
Stir in the Parmesan. Cover and remove from heat until ready to serve.
Whisk together the mustard, vinegar and good olive oil. Toss the vinaigrette with the arugula.
To serve; spread the polenta on a plate, top with lentils and the roasted squash.