Recipes
Creamy Corn Polenta
This dish beautifully reflects the agricultural heritage of the Americas. Creamy flint corn polenta creates the perfect canvas for roasted and tempura-fried squash, earthy wild mushrooms, and the smoky heat of salsa macha. It’s comforting, elegant, and deeply seasonal.
Ingredients
- Flint corn polenta
- Butter
- Cream or milk
- Salt and pepper
- Delicata squash
- Acorn squash
- Tempura batter
- Wild mushrooms
- Olive oil
- Salsa macha
- Fresh herbs for garnish
Instructions
- Prepare the flint corn polenta according to package instructions or traditional preparation, stirring regularly until creamy and smooth. Finish with butter and cream.
- Slice delicata and acorn squash into thin crescents. Some can be sautéed while others are dipped into tempura batter and fried until crisp and golden.
- Sauté wild mushrooms in olive oil over medium-high heat until browned and slightly crispy on the edges.
- Spoon creamy polenta into shallow bowls and top with squash and mushrooms.
- Finish with a drizzle of salsa macha and fresh herbs.
