White Bean Butternut Squash Ragout Over Polenta Squares - 24Seven Wellness & Living

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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