Curried Butternut Squash Polenta with Brussels


The best recipes start with this thought, “what the f**k am I going to do with this?”

That, my friends, is how this recipe came about when the only items that caught my attention were a butternut squash, curry powder, coconut milk, and a bag of cornmeal I got on a whim one evening in the bulk section of Whole Foods.

img_0463img_0464
Forget that corny mush that momma use to make, these are some quality grits.

“Pardon me, but did you say grits?”

You’re darn right I said grits! After all, grits and polenta are THE SAME THING. “Brotha from anotha motha” type thing goin’ on here – and this brother has a mixed inheritance, with some serious Asian influence.

img_0465

While this dish does require patience plus some tender love and affection, as long as you don’t rush, this will be an easy and satisfying meal.

Enjoy!

Curried Butternut Squash Polenta with Roasted Brussels

  • Servings: 4
  • Difficulty: medium
  • Print

Heart-warming polenta with a seriously delicious Asian twist

Ingredients

Polenta:

  • 12 oz (2 ½ c) diced butternut squash (½ a small squash)
  • 8 oz (1 ¼ c) coarse, stone-ground cornmeal
  • 3 ½ cups veggie broth, plus more as needed
  • 2 cups full fat coconut milk (or 1 can)
  • ½ medium onion, diced
  • 3 large cloves of garlic, minced
  • Salt to taste
  • 1 ½ tbs curry powder
  • 1 tbs olive oil
  • 2 tbs vegan butter

Brussel Sprouts:

  • 1 lb brussel sprouts, quartered
  • 1 tbs curry powder
  • Salt
  • Olive oil

Directions

  1. Pre-heat oven to 400 F.
  2. Heat large saucier or pot over medium heat. Once hot, add olive oil, butternut squash, onion, and a touch of salt.
  3. Once the onions begin to brown – about 5 minutes – add garlic & curry powder, and cook for another minute.
  4. Add coconut milk and bring to a boil over medium-high heat. Boil, stirring occasionally, until the butternut squash is for tender, 7-10 minutes.
  5. Transfer the contents of the pot to a blender and puree until smooth.
  6. Once smooth, move back to the pot – along with the vegetable broth – and turn heat down to medium-low.
  7. Slowly pour in cornmeal while whisking constantly.*
  8. Cook until cornmeal can’t absorb anymore liquid, 35-45 minutes. Stir every 5 minutes and add more vegetable broth as needed or when the polenta begins to run dry.
  9. Toss brussel sprouts with olive oil, curry powder, and a sprinkle of salt. Roast for 7-10 minutes, or until crispy.
  10. Once polenta is tender, add vegan butter and stir-in.
  11. Top polenta with brussel sprouts and devour!
  12. Refrigerate leftovers for up to a week. To re-heat, either grill/pan-fry your solid polenta or heat over medium heat with a few tablespoons of veggie broth to thin.

*It’s crucial to use a whisk, pour very slowly, and whisk constantly, therefore the cornmeal doesn’t clump up.

Advertisements