Savory Squash Polenta with Balsamic Onions
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Savory Squash Polenta with Balsamic Onions
Category
Potatoes, Pastas and Grains
Ingredients
- 3 cups water or broth
- 2 tablespoons Fustini's Aji Verde Crush olive oil
- 1 teaspoon of salt
- 1-2 cups of squash, cooked and mashed (any winter variety) or 1 can of pumpkin
- 1 cup organic polenta or cornmeal, coarse ground
- 3 onions, any color, peeled and quartered
- 3 tablespoons Fustini’s Garlic olive oil
- 3 tablespoons Fustini’s 18 Year balsamic
- 1 tablespoon minced fresh thyme (or 1 teaspoon dried)
- 1 teaspoon minced fresh rosemary (or 1/2 teaspoon dried)
- 1/2 teaspoon kosher salt
Ingredients
Balsamic Roasted Onions
Directions
- In a large pot, bring water, salt, and olive oil to a boil. Now add the polenta, stirring constantly to mix well. It will thicken in 5-8 minutes and may splatter so be careful. Once it's as thick as oatmeal, turn off the heat and stir in the pumpkin. Pour into a large serving bowl.
- Preheat oven to 400F. In a large 7 x 11-inch baking dish, combine the balsamic vinegar, oil, thyme, rosemary, salt and onion wedges and toss to coat. Bake for 20-30 minutes, until the onions are caramelized and fork-tender, stirring once halfway through. Remove from the oven and drizzle with balsamic.