White Bean–Butternut Squash Ragout over Polenta Squares
Serves: 4
For the White Bean–Butternut Squash Ragout
2 tablespoons extra virgin olive oil
1 large onion, diced
Coarse unrefined sea salt, to taste
3–4 cloves garlic, minced
1-inch piece gingerroot, peeled and minced
1 (12-ounce) package frozen butternut squash, thawed and drained of excess water
2 tablespoons all-natural creamy peanut butter
1 (14.5-ounce) can diced tomatoes, drained
2 (14.5-ounce) cans Great Northern beans, rinsed and drained
1 tablespoon finely chopped fresh sage
Pinch of cayenne pepper
1 cup shredded Gouda cheese
Heat oil in a heavy 3-quart saucepan
over medium heat. Add the onion and
a pinch of salt; sauté for 5 minutes, or
until onion is softened. Add the garlic
and gingerroot, and sauté an additional
2 minutes.
Add the butternut squash and peanut
butter; stir to combine until peanut butter
is well blended. Stir in the tomatoes,
beans, sage, and cayenne pepper;
cover and simmer over low heat for 15
minutes.
Spoon the ragout over the individual
square-shaped polenta servings
(below). Top the ragout with shredded
Gouda cheese. Serve at once.
For the Polenta Squares
3 cups water
1/2 teaspoon coarse unrefined sea salt
1 cup corn grits (polenta)
1 tablespoon extra virgin olive oil, plus more as needed
Pour the water and salt into a
medium-size pot; bring water to a boil. Add the polenta and reduce heat to low; cover and cook,
stirring occasionally, for about 5 minutes. Stir in the oil.
Oil the bottom and sides of an 8 x
8-inch casserole; spoon the polenta into
the casserole and let sit for 10 minutes,
or until firm. When firm, cut polenta into
four squares and place on individual
plates.
About the Author : Ivy Larson www.cleancuisineandmore.com