I had a dream of making something like this citrus cilantro squash with polenta for Thanksgiving, but as I had a few cancellations, this dish got cut from the menu. For Thanksgiving, I intended to do an herbed polenta using the classic holiday flavors by cooking in some rosemary and thyme.
But the other day when I finally made this recipe, I didn’t have rosemary or thyme, but I had cilantro and
lime lemon, so I used that.
And I think I like the flavors better this way.
- ½ butternut Squash
- 1 Lemon
- 3-4 tsp Salt
- 2-3 tbsp Cooking Oil
- ½ bunch of chopped Cilantro
- 2 cups Dry Polenta (corn meal)
- 5-6 cups Water
- Preheat the oven to 350F.
- Cut the squash into ½ inch thick slices. I used the top part of the butternut squash, cut it in half, and then into slices.
- Coat the squash with about 2 tbsp oil, 2 tsp of salt, and the juice from half a lemon.
- Lay out on a baking sheet, and bake in the oven for 45-55 minutes until squash is cooked to desired consistency.
- While the squash bakes, prepare the polenta.
- Heat about 1 tbsp of oil in a pot.
- Add in 2 cups of dry polenta and stir constantly. (This gives the polenta a roasted flavor, but be careful not to burn it. You can skip this step completely if you like and just boil the water and add the polenta.)
- After heating for 3-4 minutes, add in 5 cups of water, and bring to a boil.
- Reduce heat and stir every few minutes for the next 30-40 mintues until the polenta is cooked and has a sweet taste, adding more water if needed.
- Add in salt to taste.
- Once the polenta is cooked, transfer it to a pie or cake dish to cool and set.
- Once the squash is cooked and the polenta is firm, you can cut and arrange the polenta alternative slices of squash and polenta.
- Squeeze the remaining lemon juice over the dish, and top with freshly chopped cilantro.
- Serve and enjoy!
Have you ever made anything like this? What herbs and spices would you use?