Pan-Fried Polenta with Roasted Squash and Mushrooms - Christina Cooks

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