Pumpkin Polenta

Start by making the polenta, or grits as we call it.

Bring to boil

• 6 C Water
• 1 tsp salt
• 1 tsp black pepper
• 1/2 tsp red pepper flakes (optional)

While stirring continually, add

• 2 cups of Bob’s Organic Grits

Keep stirring until it forms into a porridge consistency. 

Turn the temperature down to simmer and cook until soft, about 30-40 min.  The more you stir the creamier it gets.  (I normally don’t have time for that so I just stir the bottom intermittently so it doesn’t burn.)

As it cooks add more water if it appears too dry. (1/4 cup at a time)

Once it’s cooked and no longer gritty:

• Add 2 cups of cooked pureed pumpkin. (any winter squash will do…just not spaghetti squash)
• Stir in 2 cups of grated Parmesan and stir.
• Now check for salt. Add more if needed.

Option:

Stir in the braised greens (Braised Greens recipe)

~as many as you think it will hold depending on the eaters in your household. It could easily hold 2 lbs of greens-braised. 

If you have any leftovers:

1. Pour into an oiled bread pan and allow to cool.
2. Store in the refrigerator.
3. Reheat in a cast iron frying pan with a small amount of olive oil.

How to Cook the Squash

For large winter squash:

1. Once the squash has cured for about 3 weeks after being harvested  place the large winter squash in a clean garbage bag and drop on a hard surface.  This will break it open and make it easier to cut into smaller baking pieces.
2. Remove the seeds and pith.
3. Place skin side up on a baking sheet.
4. Cook at 350° for 30 min.  Check to make sure it’s soft to the touch on the skin side.
5. Cool
6. Remove the skin and puree the pumpkin meat.

Rather than doing this for one recipe I always bake multiple winter squash at a time and freeze the puree.  It doesn’t hurt to mix up the varieties. (but not spaghetti squash)  Freeze into increments that best suit your recipes.  I usually use a quart container.

For more ideas on how to use winter squash

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