Delicata and Leek polenta


(4-6 servings)

  • leek (2)

  • delicata (1)

  • cornmeal ( 1.5 cups)



  • Pour one part cornmeal in 4 parts of salted boiling water and mix to remove any lumps. Cover and cook over low heat for about 30 minutes or until the grains are soft and the mixture creamy. Remove from heat and add two tablespoons of butter or ghee and mix well. 

  • Cut the squash in half, remove seeds and cut into thin slices. Over medium heat, saute leeks and squash in two tablespoons extra virgin olive oil until they are soft and golden brown. Season with salt and pepper. 


  • Top polenta with the leek/delicata mixture, and sprinkle with black pepper and herbs of your choice. 

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