Pan-Fried Polenta with Roasted Squash and Mushrooms
Delicious pan-fried polenta topped with roasted squash and mushrooms for a nourishing main course. Perfectly creamy and sweet.
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Cooking tools:
- Pastry brush
- Baking pan
- Saucepan
- Whisk
- Skillet
- Baking sheet
- Mixing bowl
- Chef's knife
- Cutting board
- Oven
- Stove
- Measuring cup
- Measuring spoon
- Spoon
- Paper towel
- Serving platter
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
- 6 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 4 cups cubed delicata or other sweet winter squash, do not peel
- 4 cups mixed mushrooms, cremini, shiitake, oyster, stemmed, halved
- Juice of ½ fresh lemon
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