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Polenta Torta w/Roasted Squash -- w

Source of Recipe

The New Vegetarian Epicure,'' by Anna Thomas
Polenta Torta w/Roasted Squash -- w
Serves 10

2 large yellow onions, chopped
1 tablespoon olive oil plus more to brush on top
1 teaspoon butter
Salt
Pinch dried thyme
2 tablespoons Marsala
3 cups vegetable broth
3 cups water
1 1/2 cups coarse-ground polenta
2 cups thick puree of roasted butternut squash (see Note)
2 ounces fresh white goat cheese
Parmesan cheese, grated

In large, non-stick pan, cook chopped onions slowly in the olive oil and butter, with a sprinkle of salt and a pinch of thyme, until very soft and golden brown, about 45 minutes. Stir from time to time. When they are caramelized, add Marsala, swirling it around quickly to deglaze pan.

While onions cook, combine vegetable broth and water in large pot and bring to boil. Whisk in polenta. Reduce heat to simmer and cook, stirring frequently, at least 30 minutes, until very thick. Stir in caramelized onions, squash and goat cheese until cheese is melted and everything is well-blended. Taste and add a bit of salt if needed.

Pour polenta into a buttered big round casserole or shallow bowl and allow to cool completely and set. You can refrigerate it, tightly covered, for a day or two at this point.


Before serving: Preheat oven to 375 degrees. Turn polenta torta onto an oiled baking sheet, brush it with olive oil and bake about 45 minutes. Transfer to large serving platter. Surround with sauteed spinach and garlic or roasted vegetables and cut into wedges to serve. Pass grated Parmesan cheese.

Note: To prepare squash, cut in half lengthwise, scrape out seeds and place -- cut side down -- in large baking pan. Roast at 400 degrees until it collapses when pushed with a wooden spoon, about 1 hour. Allow squash to cool. Scoop out flesh with a spoon. It should be so soft that you can puree it with a couple of stirs.

Per serving (Torta only) equals: 175 calories, 4g protein, 7g fat (2g saturated), 26g carbohydrate, 333mg sodium, 5mg cholesterol, 3g dietary fiber. +++WWP: 3