Soft Polenta With Roast Squash Kale Hazelnuts Food

SOFT POLENTA

Steps:

• Add 4 1/2 cups water, 1 tablespoon salt and the olive oil to a medium saucepot and bring to a simmer over medium heat. Whisk in the cornmeal in a steady stream, until it is all incorporated and smooth.
• Reduce the heat to medium low and continue to cook at a simmer until the polenta is creamy and fully hydrated, 30 to 40 minutes.
• Take the saucepot off the heat and whisk in the butter and Parmesan. Season with additional salt and pepper. Transfer the polenta to a large serving bowl and serve.

POLENTA WITH BUTTERNUT SQUASH

Steps:

• Preheat oven to 375°F. Arrange squash, cut side up, in large roasting pan. Place garlic cloves in squash cavities. Drizzle oil over. Sprinkle with dried sage, salt and pepper. Cover with foil and bake until squash is tender, about 1 hour 35 minutes. Cool slightly. Peel squash and garlic. Transfer to processor and puree.
• Combine broth, 1 3/4 cups water and 1 1/2 teaspoons salt in heavy large saucepan. Bring to boil. Gradually whisk in polenta. Reduce heat to medium-low and cook until mixture is very thick and creamy, stirring often, about 20 minutes. Stir in fresh sage and 3 cups squash puree (reserve any remaining puree for another use). Cook until heated through, about 2 minutes. Stir in cheese. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Stir over medium-low heat until heated through.)

BUTTERNUT SQUASH POLENTA

Steps:

• Cook onion in 3 tablespoons butter in a 10-inch heavy skillet over moderate heat, stirring, until very soft, about 8 minutes. Stir in squash and cook, stirring occasionally, 2 minutes.
• Bring water, milk, salt, and pepper to a boil in a 4-quart heavy pot. Add polenta in a thin stream, whisking. Cook polenta at a bare simmer, stirring with a long-handled whisk and turning down heat as needed to prevent spattering, 5 minutes.
• Stir in squash mixture and cook, stirring, 3 minutes. Remove from heat, then stir in cheese and remaining 2 tablespoons butter. Serve immediately.

PERFECT SOFT POLENTA

Steps:

• In a 4-quart saucepan, melt 4 tablespoons of the butter over medium heat. Add the stock and bring to a simmer. Season with salt and pepper.
• Slowly whisk in the polenta. Reduce the heat to low and cook, stirring frequently, until the polenta is hydrated, about 2 hours.
• Remove from the heat and whisk in the mascarpone, Parmesan and remaining 2 tablespoons butter. Season to taste with salt and pepper and serve topped with a drizzle of olive oil and more Parmesan, if desired.

CHEESY DELICATA SQUASH AND KALE CASSEROLE

Steps:

• Preheat oven to 450°F. Bring vinegar and 1/3 cup water to a simmer in a small pot. Remove from heat. Add raisins, cover, and let sit until ready to use.
• Divide squash, thyme, and garlic between 2 rimmed baking sheets; arrange in a single layer. Toss with 2 Tbsp. oil, 1/2 tsp. salt, and 1/2 tsp. pepper. Roast 12 minutes. Toss, then add hazelnuts to 1 section of 1 sheet. Continue to roast until hazelnuts are toasted and browned and squash is tender and cooked through, about 6 minutes more.
• Whisk ricotta and cream in a medium bowl until smooth. Add 6 oz. mozzarella, 3/4 tsp. salt, and remaining 1/2 tsp. pepper and whisk to combine. Remove thyme leaves from stems and add to cheese mixture. Coarsely chop garlic, add to cheese mixture, and stir to combine.
• Transfer hazelnuts to a large bowl. Add panko, 2 Tbsp. oil, and remaining 1/2 tsp. salt and toss to combine. Set aside 1/4 cup panko mixture.
• Drain raisins. Add kale, squash, and raisins to remaining panko mixture in large bowl and toss to combine.
• Grease 2-qt. baking dish with oil. Add half of squash mixture, then dollop with half of cheese mixture. Top with remaining squash mixture, then dollop with remaining cheese mixture. Top with remaining 2 oz. mozzarella and reserved 1/4 cup panko.
• Bake casserole until mozzarella is melted and browned in spots and edges are bubbling, 12-15 minutes. Let cool slightly before serving.