A wonderfully flavorful roasted acorn squash polenta recipe.
Author: Brooklyn Supper
1teaspoonsea salt plus more to tastedivided
1/4cupgrated Asiago cheese
Preheat the oven to 400 degrees F.
Using a large, sharp knife, carefully cut acorn squash in half. Scoop out seeds and discard or save for another use.
Place halves face up on a rimmed baking sheet. Brush flesh with a little olive oil and sprinkle with sea salt. Cover with foil and bake for 40 - 50 minutes, until the squash is incredibly soft and tender. Uncover and set aside to cool. Reserve the second half of squash for another use.
Meanwhile, bring 4 cups of cold water to a boil. Whisk in 1 cup polenta (we like the rustic farmer-ground polenta from Cayuga Pure Organics), and 1 teaspoon sea salt. Bring to a boil and then turn heat to low. Simmer 30 minutes, whisking often.
As soon as squash is cool, scoop flesh out of shell and whisk it in to polenta. Add Asiago and butter, and continue to simmer until the polenta is perfectly soft and creamy. My usual cook time is 35 - 40 minutes total.