Butternut Squash Polenta Cakes with Roasted Veggie Spread
Now, for the leftover polenta! Pan-fried polenta cakes make for the perfect hors d'oeuvres because you can top them with virtually anything. I love topping my butternut squash polenta cakes with a roasted veggie spread made with eggplant, red peppers, red onion, and tomato paste.
Best of all, you can make this dish ahead of time. The veggie spread can be whirred up the day before and kept in the fridge. And, the polenta cakes can even be cut up ahead of time and kept under plastic wrap. When you're ready to assemble, simply dust the polenta cakes with a flour/cornstarch mix to make sure they get a nice crust, and you're good to go.
If the idea of jockeying for a reservation at an expensive restaurant on 2/14 makes you cringe, why not spend Valentine's Day at home and cozy up to a romantic meal made with love. Whether it's a homey dish of Butternut Squash Polenta with Pulled Pork, or a fancy looking appetizer of Butternut Squash Polenta Cakes with Roasted Veggie Spread, polenta will be sure to earn you some big points with your honey.
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Butternut Squash Polenta with Pulled Pork
The sweet richness of the butternut squash polenta provides the perfect accompaniment for the tangy, saucy pulled pork.
Serves: 6-8
For the Pulled Pork
Recipe adapted from the Food Network.
Ingredients:
2 teaspoons olive oil
1 small onion, chopped
2 cloves garlic, chopped
Kosher salt and freshly ground pepper
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 1/2 cups low-sodium chicken broth
1/3 cup ketchup
1/3 cup apple cider vinegar
2 tablespoons brown sugar
1 pork tenderloin, about 1 pound, cut into 4 pieces
Preparation:
- In a large pot heat the oil over medium heat. Season the pork with salt and pepper. Add the pork to the pot and sear both sides, flipping only once so that a nice golden crust forms. Remove the pork and set aside.
- Add the onion and garlic to the pot and season with salt and pepper. Cook until softened and lightly browned (about 5 minutes). Add the chili powder, cumin, cinnamon, and cayenne and cook until toasted (1 minute more).
- Stir in the broth, ketchup, vinegar, and brown sugar. Bring to a simmer and add the pork. Simmer, covered, until the pork is just cooked through and tender (about 20 minutes).
- Remove the pork to a cutting board and let stand for 5 minutes. Increase the heat on the remaining sauce in the pot to medium-high and cook until thickened (about 5 minutes). Remove from the heat.
- Shred the pork with two forks into large chunks and add back into the thickened sauce. Toss well to coat. Let stand 10 minutes, tossing occasionally, to let the pork absorb the sauce.
For the Polenta
Ingredients:
1 small butternut squash (about 1 1/2 pounds)
2 tablespoons olive oil
2 cups polenta (or coarse cornmeal)
7 cups cold water
2 tablespoons butter
1/2 cup grated parmesan cheese
salt & pepper
Preparation:
- Preheat oven to 450 degrees.
- Peel the squash, cut it in half, scoop out the seeds, and cut into 1-inch cubes (Tip: microwave the entire squash for a few minutes so that it's easier to cut into). Place the squash on a foil-lined baking sheet and drizzle with olive oil. Sprinkle with salt and pepper and roast until soft and edges are lightly browned (30-40 min). Set aside.
- Combine polenta and cold water in a large saucepan or pot. Bring to a boil. Reduce heat and simmer over low heat, stirring often, until thickened, about 15 minutes. Mix in squash and stir, mashing up the squash. Continue cooking until the cornmeal is no longer grainy on your tongue (about another 15 minutes); add more water if needed if the polenta becomes too thick.
- Mix in the parmesan and season with salt and pepper to taste. Stir in butter to finish.
Note: To make polenta cakes with leftovers, spread the polenta evenly onto a sheet pan lined with parchment paper. Allow to cool, then cover with plastic wrap and refrigerate until you're ready cut into shapes and pan fry.
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Butternut Squash Polenta Cakes with Roasted Veggie Spread
If you've already refrigerated your leftover polenta, skip to Step 6.
Serves: 8-10 (as an appetizer)
For the Polenta
Ingredients:
1 small butternut squash (about 1 1/2 pounds)
2 tablespoons olive oil
2 cups polenta (or coarse cornmeal)
7 cups cold water
2 tablespoons butter
1/2 cup grated parmesan cheese
salt & pepper
1/2 cup flour + 2 tablespoons cornstarch
oil for frying
Preparation:
- Preheat oven to 450 degrees.
- Peel the squash, cut it in half, scoop out the seeds, and cut into 1-inch cubes (Tip: microwave the entire squash for a few minutes so that it's easier to cut into). Place the squash on a foil-lined baking sheet and drizzle with olive oil. Sprinkle with salt and pepper and roast until soft and edges are lightly browned (30-40 min). Set aside.
- Combine polenta and cold water in a large saucepan or pot. Bring to a boil. Reduce heat and simmer over low heat, stirring often, until thickened, about 15 minutes. Mix in squash and stir, mashing up the squash. Continue cooking until the cornmeal is no longer grainy on your tongue (about another 15 minutes); add more water if needed if the polenta becomes too thick.
- Mix in the parmesan and season with salt and pepper to taste. Stir in butter to finish.
- Spread the polenta evenly onto a sheet pan lined with parchment paper. Allow to cool, then cover and refrigerate overnight.
- Cut the polenta out in squares.
- Dust both sides with the flour/cornstarch mixture.
- Heat up some oil in a frying pan and fry the polenta squares, flipping once, so that a browned crust forms on each side.
- Cut into triangles, top with a spoonful of Roasted Veggie Spread, and sprinkle with grated Parmigiano. Serve immediately.
For the Roasted Veggie Spread
Recipe adapted from Ina Garten.
Serves: 6-8
Ingredients:
1 medium eggplant
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3 tablespoons olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons tomato paste
