Have you been sitting on the edge of your seat waiting for the results of my polenta dinner to post? If I remember correctly, there was a homework assignment. Did anyone make a batch of polenta yet? How did it turn out? Here is a picture of my finished polenta dish. To the steamy polenta I added freshly grated gouda cheese, roasted butternut squash and pine nuts. I allowed the polenta mixture to set in the refrigerator for a few hours prior to baking to allow it to solidify a bit. Once in the oven it got nice and bubbly, and I sprinkled some freshly grated Locatelli on top. There really isn't such a thing as too much cheese, right? I decided to top my bowl of polenta with sauteed cremini mushrooms and fresh baby spinach. It added another layer of texture to the dish along with rich flavor.
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| Steaming pot of polenta, see blog on 3.29.14 for the recipe. |
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| Roasted butternut squash. Spread about 4 cups of peeled and cubed butternut squash on an oiled baking sheet and roast on 375 for about 30-40 minutes, or until tender. Mash the squash a bit before adding to the polenta. |
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| Freshly grated gouda. |
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| Toasted pignolis (pine nuts). Coarsely crumble these before stirring into the polenta. |
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| The finished baked polenta. |
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