Author Notes: I love Polenta…any form, shape. And I love Butternut Squash…decided to combine these 2 favorites..but needed a sauce of some kind…decided to make it absolutely Italian….so did a sauce, but didn’t want a spaghetti sauce….this sauce evolved. —loubaby
Serves: 6-8
Ingredients
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2
pounds butternut squash, peeled
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2
tablespoons olive oil
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1/3
cup chopped walnuts, toasted
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1
spanish onion, finely chopped
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1
tablespoon fresh chopped rosemary
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2
teaspoons sugar
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Salt and Fresh Ground Pepper
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6
cups water
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2
cups polenta
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2
tablespoons unsalted butter
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1/4
pound mozzarella, shredded
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1/2
cup Fresh Parmesan Cheese
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Salsa Rustica
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1/4
cup Olive oil
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1 3/4
pounds cherry tomatoes
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1
small red onion, peeled, quartered
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2
garlic cloves, minced
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1/4
cup Italian black olives, chopped
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4
anchovy fillets, minced
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2
tablespoons white wine vinegar
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2
tablespoons shredded fresh basil leaves
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Salt and fresh ground black pepper
Directions
- Cut Squash into ½ inch pieces; place on a large foiled-lined jelly roll pan and cook for about 30 minutes or until tender.
- Meanwhile, heat olive oil over medium heat in a large skillet. Add onion, rosemary and sugar; cook over moderately low heat about 30 minutes until onions are caramelized. Season with salt and pepper.
- Meanwhile, in a large saucepan, bring the water to a boil. Whisk in the polenta and 1 teaspoon of salt. Cook over very low heat, stirring frequently, until cooked, about 30 minutes. Stir in butter.
- Add squash, walnuts, onion mixture, mozzarella and 1/2 of the Parmesan cheese to the Polenta. Pour polenta mixture into 2 greased 9-inch cake pans. Refrigerate polenta until firm, at least 2 hours.
- Meanwhile, make Salsa. Heat a large skillet over high heat. Add 1 Tbl olive oil, tomatoes, red onion and cook until charred all over, about 3-5 minutes, turning frequently. Remove from heat; chop the vegetables. Stir in garlic, olives, anchovies, vinegar, basil and the remaining oil. Season with salt and pepper.
- To Serve: Preheat oven to 375. Sprinkle Polenta with the remaining Parmesan cheese. Bake about 45 minutes, until the top is browned. Let stand 5-10 minutes before cutting it into pie shaped wedges. Serve with Salsa Rustica.