Recipe

Butternut Squash Polenta Bake Recipe

	Mallorydowd / All my dishes 1 year, 6 months ago Polenta and squash never tasted so good! The pigeon peas (typically used in Indian dishes) add a firm, flavorful compliment to the soft, creamy texture of baked polenta and squash. This could easily be adapted to use fresh veggies, and would probably... More Prep:20m Cook:30m Servings:4	Mallorydowd
	comforting warm casserole bake vegetarian

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Ingredients

1 tube pre-cooked polenta, sliced

1/2 cup Earth Balance spread (or butter)

1/2 of a red onion, diced

2 shallots

6 oz pigeon peas

10 oz frozen broccoli

10 oz frozen diced butternut squash

4 oz goat cheese (I used four pepper cheese)

8 oz natural farm cheese, grated

1/2 cup whole milk

3 tbsp flour

Directions

Melt Earth Balance (butter) over medium heat in a medium sized sauce pan.

Add red onion, shallots, and pigeon peas.

Simmer 5-8 minutes.

Add milk and raise heat to medium-high.

Bring to a simmer and add flour, one tbsp at a time, until you have a creamy white sauce.

Lower heat and ensure that the peas are cooking fully.

Preheat oven to 375 degrees.

Place polenta slices in a shallow rectangular casserole dish.

Microwave frozen broccoli and squash until thawed.

Lay broccoli and squash in casserole dish over the polenta.

Add goat cheese.

Add the white sauce, ensuring that it coats all layers of the casserole.

Sprinkle 4 oz farm cheese over the top of the casserole and place in oven.

Bake 20 minutes.

Gently stir casserole and add 4 more oz farm cheese.

Bake 10 more minutes.

(NOTE: this dish may need more or less time in the oven depending upon the age/power of your oven. My oven is old and tends to overcook, so I tend to cook longer at lower heats)

Allow to cool 5 minutes and serve.

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