Polenta stacks with BBQ squash & cashew cream

• Vegan

• Produce

  • 1 Delicata squash (~11 ounces, medium-sized
  • 3 cloves Garlic
  • 4 small sprigs Rosemary

• Canned Goods

  • 1 Vegetable bouillon cube

• Condiments

  • 1/2 Generous cup Barbecue sauce, vegan
  • 1/2 tsp White miso paste

• Pasta & Grains

  • 1 cup De la estancia fine grain polenta

• Baking & Spices

  • 3 tbsp Nutritional yeast flake
  • 1/4 tsp Salt
  • 1 Salt & pepper

• Oils & Vinegars

  • 1 tbsp Canola oil, organic
  • 1 1/2 tsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 cup Cashew pieces, Raw
  • 1/4 cup Pepitas, roasted

• Liquids

  • 3 1/2 cups Water

Found on cadryskitchen.com

Description

Ingredients

• 1 teaspoon extra virgin olive oil + extra for oiling baking dishes
• 2 cloves garlic, minced
• 3 cups water
• 1 vegetable bouillon cube*
• 1 cup De La Estancia fine grain polenta**
• 2 Tablespoons nutritional yeast flakes
• Salt & pepper, to taste
• 1 cup raw cashew pieces
• 1/2 cup water + additional for soaking
• 1 Tablespoon nutritional yeast flakes
• 1/2 teaspoon white miso paste
• 1 small clove garlic
• 1/4 teaspoon salt
• 1 medium-sized delicata squash (~11 ounces), sliced into ¼ inch thick rounds & seeded
• 1/2 teaspoon extra virgin olive oil
• Generous 1/2 cup vegan barbecue sauce
• Approximately 1-2 Tablespoons organic canola oil (or other neutral high heat oil) for shallow frying
• 1/4 cup roasted pepitas
• 4 small sprigs rosemary (optional)

Directions

• Lightly oil two glass 8x8 casserole dishes and set aside.
• In a medium-sized pot, sauté garlic in 1 teaspoon of extra virgin olive oil on a medium heat. Once translucent and fragrant, add water and vegetable bouillon cube to the pot and bring to a simmer. Once the bouillon cube has disintegrated and liquid is simmering, lower heat and slowly add polenta and nutritional yeast flakes, stirring constantly. Continue to stir the polenta until it begins to pull from the sides of the pot, about a minute. Add salt and pepper to taste.
• Pour even amounts of the polenta into the two oiled dishes. Spread it across the baking dishes, so that the polenta is in an even layer.
• Cover the dishes in plastic wrap, and refrigerate the polenta overnight or for several hours to harden.
• Cover the cashews in water and soak for several hours or overnight. Once youre ready to make the cashew cream, drain the cashews and set aside.
• In a blender, combine the soaked and drained raw cashews, 1/2 cup water, nutritional yeast flakes, white miso paste, garlic, and salt. Blend until smooth and creamy, stopping occasionally to scrape down the sides as needed. Refrigerate the cashew cream until youre ready to assemble the polenta stacks.
• Preheat oven to 420 degrees. Line one large baking sheet with parchment paper.
• Lay the thinly sliced delicata squash on parchment paper-covered baking sheet and drizzle on 1/2 teaspoon extra virgin olive oil. Toss delicata slices with extra virgin olive oil until evenly combined. Spread the slices evenly across the sheet. Make sure they don’t touch and aren’t overcrowded.
• Roast the delicata squash for 12 minutes. Remove from oven and flip the squash slices. Then brush a generous amount of barbecue sauce onto each slice. Roast for another 8 minutes until fully browned and done. Remove from oven and set aside.
• Bring a non-stick skillet to a medium-high heat with a thin layer of organic canola oil across the bottom. Use a 3 to 4 inch biscuit cutter to cut the hardened polenta into circles.*** (If youre making square polenta stacks, cut the dishes of polenta into quarters.)
• Put a small bit of polenta into the oil to check if the oil is ready. If bubbles immediately surround the polenta, it is ready.
• Being careful not to overcrowd the skillet and working in batches if necessary, put several polenta circles into the oil. Shallow fry each side for about 3 minutes, until browned. Continue until all of the polenta circles have fried. (Add more canola oil to the skillet, if needed.) Once fried, move the polenta circles onto a separate plate.
• Now its time to make each stack. First, lay one polenta circle on a plate. Top with two or three circles of barbecue sauce-glazed delicata squash. Then top with a generous dollop of cashew cream. Top with another polenta circle, two or three circles of barbecue sauce-glazed butternut squash, and finish with another dollop of cashew cream. Garnish each stack with a tablespoon of roasted pepitas and a small sprig of fresh rosemary (if using).