Polenta with Braised Squash and Porcini

Photo

www.weeklyveganmenu.blogspot.com

Ingredients:

½ oz dried porcini mushrooms, rehydrated in 1 ½ c water, reserve soaking liquid (strained)

1 T oil

1 large onion, sliced

1 butternut squash, peeled, seeded, julienned

7 garlic, minced

1 t truffle oil (optional but very good!)

1 c polenta

5 c milk

1 t salt

½ t chili flakes

Soak the dried porcini mushrooms in the boiling water for about 20 minutes. Gently remove the mushrooms from the liquid without disturbing the grit on the bottom of the bowl. After removing the mushrooms, strain the liquid through coffee filter to remove the dirt and grit. Reserve the liquid.

Heat the oil on medium-high heat in a large saute pa. Add the onion. Cook for 5 minutes. Add the the squash and garlic. Cook for another 10 minutes.

Add the rehydrated porcinis and cook for another 5 minutes.

Add the liquid from the porcini. Cover and cook on low for 10 minutes or until the liquid evaporates and the squash is tender. If you need to add more water to cook the squash, that is okay just evaporate the liquid when the squash is cooked by uncovering the pan and cooking on medium-high. Add the truffle oil at the end of the cooking time. Season to taste -salt and pepper.

….In the meantime, cook the polenta by heating the milk, salt and chili flakes until boiling. Sprinkle in the polenta, stirring all the while, reduce to simmer and cook, stirring when needed, for 10-15 minutes. Season to taste with salt and pepper.

Serve by placing some of the polenta on a plate. Top with the braised squash.