December 2010 Archives

5.  Bake until tender.  How long this takes will vary depending on the size of the squash and the thickness of the flesh but it should take somewhere around 45 minutes.  To test done-ness: you will be able to stick a knife into the skin with no resistance when it is done.

Things to consider:

Some people like to brush the undersides of the squash with olive oil.  You may do this if you like but it is unnecessary.

Many people like to cover their squash with aluminum foil.  This is also not necessary and I would recommend you don't do this to prevent waste in the kitchen.  I've heard some people say that it helps cook the squash faster by holding heat in but at least with regards to acorn squash you get the same effect by cooking them face down in halves. 

You can cook the squash at 350 degrees and just expect it to take a little longer.  I cook all my squash at 375 degrees which I think lessens the over-all cooking time without overcooking it too fast which a higher temperature might do.

What now?

Stuff them:  They're perfect for stuffing because a half a squash is a good single serving size.  If you fill it with grains and beans you will have a complete protein and with some salad on the side you will have a very nutritious meal.

Dress them:  While still hot add a tablespoon of butter, a sprinkling of salt (about five shakes from a shaker) and some grinds of fresh pepper (also about five), then eat it.  Simple good food.  You can do this right in the skin or if you prefer you can scoop the squash out of the skin and then add the butter, salt, and pepper.

Polenta with Spinach, Onion, and Garlic

Ingredients:
1 1/2 cups polenta
6 cups of water
4 cloves of garlic
1 tsp salt
30 grinds fresh pepper

1 lb spinach, washed and chopped
1 onion, diced
2 tbsp olive oil

To prepare leftovers for breakfast:
2 pieces of cut polenta
2 eggs
1 tbsp olive oil
salt and pepper
Sriracha hot sauce

Optional: two slices of jack cheese



Method:

In a large sauce pan bring the water to a boil.  As soon as it boils turn it down to low heat and whisk the polenta into it, this is important because the whisking keeps the polenta from making lumps in the water.  Whisk really well to incorporate.  Press the garlic into the polenta, stir well, and then put the lid on the pot and let it cook.

Heat the olive oil in a large saute pan on med-high heat.  Add the onion and saute until translucent, then add the spinach and toss until well wilted, turn the heat down a little and put the lid on the pan to encourage steaming and stir every couple of minutes until the spinach is tender.

Stir the onion and spinach into the polenta, add the salt and pepper and stir well.  It is ready to spoon into bowls now unless you are using the coarse grind of cornmeal.

For the coarse grind you will need to let it continue to cook.  Total cooking time for coarse grind should be a minimum of 45 minutes, though some people swear it takes no less than an hour and a half (Italians do, anyway).  To check for done-ness taste a small cooled spoonful, if it's done it will not be gritty.


To prepare leftovers for breakfast:

Heat the olive oil in a medium saute pan.  When hot, place two slices of polenta (pictured above are rounds I cut with a biscuit cutter) into the pan and crack two eggs next to (not on) the polenta.  The polenta is done when it is heated through and slightly browned.  The eggs are done when you say they are done.  Sprinkle the eggs with some salt and pepper.

If you like cheese you can stack a piece of polenta and and egg with a slice of cheese between them.

I highly recommend eating this with Sriracha hot sauce.