Ingredients
For Polenta
3 ½ cups water or vegetable stock
1 tsp vegetable bouillon (if using water)
1 cup polenta (cornmeal)
1 cup squash puree
3 Tbsp butter
Salt & pepper to taste
For Topping
Olive oil for sautéing
1 apple
1 red onion
2 Tbsp freshly chopped sage
1 tsp allspice
½ tsp ground fennel seed
¼ tsp ground black pepper
Balsamic glaze (for serving)
Directions
- Add vegetable bouillon to water and bring to boil on stove top.
- Whisk in polenta; once thoroughly incorporated, add squash puree.
- Simmer for about 30 minutes, whisking occasionally (every 3-5 minutes).
- While polenta is cooking, slice red onions into ribbons and thinly chop apple and sage.
- Add olive oil to bottom of sauté pan, add onions and cook on medium heat until onions are soft.
- Add spices to onions once softened and toss, cook for another 5 minutes.
- Remove onions from pan, add in apples and cook until tender.
- Once polenta is tender, stir in butter and add salt and pepper to taste.
Add onions, apples and balsamic glaze to polenta and enjoy!
