Grilled Polenta with Butternut Squash Served with Moroccan Style Chickpeas
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Method
For the Polenta:
- Prepare the polenta as per the pack instructions (depending on if you have a quick cook or regular variety)
- At the end of cooking, stir in the flax seeds, bouillon and nutritional yeast before transferring to a square tin or dish and chilling
For the Chickpeas:
- Empty the chopped tomatoes into a large saucepan and add all the spices while it is warming
- Add the roughly chopped onion and garlic and bring to the boil
- If using chickpeas from dry, add these about 3/4 of the way through their cooking time
- Add the remaining ingredients and reduce to a simmer while preparing the squash
For the Roast Squash:
- Chop the squash into wedge-type chunks and remove the seeds (reserve these for roasting; they make a great salad topping)
- Chop the onion and tomatoes into small chunks and halve the garlic cloves before mixing in the spices
- Place the squash pieces on to a piece of foil big enough to wrap them in
- Spoon the prepared tomato mix on to the wedges and wrap in the foil
- Roast for 45 - 60 minutes
To Serve:
- After chilling for at least 2 hours (overnight if possible), remove the polenta from the dish and cut into slices
- Place the slices under a medium grill for 10 - 15 minutes, turning frequently until golden brown.
- Serve topped first with the chickpeas and the squash arranged on top, garnished with fresh rosemary if available
Cooking Temperature: 200 degrees
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Cooking Time: 90 Mins
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Serves: 4
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Keeps For: Polenta: 3 days, Chickpeas: 5 days, refrigerated
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Tips and Comments
- Flax seeds added to the polenta add a bit of texture with an added kick of non-fishy Omega 3. Hurrah!
- Nutritional yeast adds flavour and B vitamins, though it could have a more appetising name. (See Not-Dairy for more info)
- Don't forget, butternut squash skin is totally edible; no need to peel!