POLENTA, SQUASH RICOTTA BLEND
We use Squash Filling for Ravioli to blend with polenta and then bake the mixture for a side dish or base for ratatouille.
- 4 cups water
- 2 teaspoons Flavors for Frying
- 2 teaspoons Fennel Pollen
- 1 cup course corn meal polenta
- 1 cup squash filling mixture for ravioli *
Bring water with seasonings to boil in medium sauce pan. Slowly whisk in the polenta. Continue to whisk on medium high heat until mixture begins to thicken. Reduce temperature to medium low and continue to cook, whisking often for additional 30 minutes. Remove from heat. Fold in roasted squash ravioli filling until well integrated with polenta. Adjust seasoning if needed. Spread into oiled sheet pan or press into oiled individual molds. Refrigerate.
For service. Cut sheeted polenta into desired shapes. Reheat in 400°F oven for 12 minutes, until 165°F. Unmold and serve immediately.
Serve with roasted grape wine sauce and pork belly in braising liquid. Garnish with chopped chive.