Easy // 45 min // Serves 6 to 8
This beautiful polenta bread is chock full of veggies, but their mild taste makes it great for kids of all ages. We introduce the easiest Hungry Harvest kitchen hack for prepping all winter squashes. I do this the night before for the greatest of ease.
10” Cast Iron Skillet
1 Medium Acorn Squash, pre-roasted, peeled, diced (2 Cups)
1 Small Vidalia Onion, fine dice (1 Cup)
1 Small Green Pepper, fine dice (1 Cup)
1 Ear Corn Kernels (1/2-2/3 Cup)
4 Small Apricots, sliced
1-2 Apples, grated
2 Blood Oranges, juice & zest
1 Pint Strawberries, quartered
2 Tbs Toasted Walnut Oil, or Nut Oil, or EVOO
2 Tbs Madeira or Dark Sherry or Cherry Juice
1 Tsp Each, Sea Salt & Black Pepper
1 1/2 Cups Coarse (Polenta) or Med Grind Cornmeal
1/2 Cup Ancient Grain or AP Flour
1 Tsp Salt
1/2 Tsp Baking Soda
1/2 Tsp Baking Powder
3 Tbs Coconut Oil, or Nut Oil or EVOO or Butter
1/2 Cup Yogurt mixed w/ 3/4 Cup Water
(Opt) 1 Tbs Honey or Pomegranate Molasses
(Opt) 1/2 Tsp Rose Wate
Step 1: You’ll fall in love w/ winter squash when you use this clever HH Kitchen Hack. Winter squash are too hard to attack raw w/ a knife. Soften them up the night before with a gentle pre roasting. Place them on a parchment lined sheet pan. Load into a cold oven, set the temp to 400, set a timer for 40 mins. Turn off oven & let the squash cool overnight in the turned off oven. Or do it before you head out to work.
Step 2: Over medium high heat, saute the peeled, seeded & diced squash in the toasted nut oil or evoo w/ 1 Tsp each salt & pepper & the Madeira until golden, about 6 mins. Add in the onion & green pepper for 4 mins more. Put the coconut oil into a 10” cast iron skillet & put into a cold oven, set temp to 450 while you prep out the bread & strawberry relish.
Step 3: Combine the dry ingredients in one bowl & whisk the yogurt, water & egg in a smaller bowl. Load the cooked veg & the corn kernels into the dry mix, then stir in the wet. When the oven comes to temp, take out the skillet & load in the dough, rake it w/ a fork to create a crunchy top & press in the apricot slices. Bake for 25 to 30 mins until golden. While it bakes, combine apple, orange, strawberries & opt honey etc.
Fun Fact: I love color alliteration, so I use pomegranate molasses w/ the strawbabies. You can use 1 1/4 cups of buttermilk if you want, but most everyone has yogurt in the house these days. This is a great breakfast for dinner treat. Serve it w/ a sea salt caramel ice cream for sweet & savory tongue tinglings.