Pan-Fried Polenta with Roasted Squash and Mushrooms - Christina Cooks
Delicious pan-fried polenta topped with roasted squash and mushrooms for a nourishing main course. Perfectly creamy and sweet.
Ingredients
- 4 cups spring or filtered water
- Pinch sea salt
- 1 tablespoon extra virgin olive oil
- 1 cup organic yellow cornmeal
- 2-3 tablespoons unsweetened organic almond or soy milk
- Avocado or sunflower oil for pan-frying
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