Polenta with butternut squash veggie ragout

All day my son and I have been spending time cooking some creative dishes. He is out of school for Spring break so we get to have some fun in the kitchen. I love trying new things, so today I mixed butternut squash into my polenta recipe. It tasted delicious!  I also made an organic ragout. I hope you enjoy this recipe.

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Polenta with butternut squash with a veggie ragout

You will need:

Polenta:

1 1/2 cups of yellow corn grits

4 cups of water

1/2 cup of organic butternut squash ( frozen)

1/2  cup of 5 Italian Blend shredded cheese

Dash of black pepper, salt and garlic powder

Ragout

1 tbs of  olive oil

2 small zucchinis ( diced)

1 half of a med onion( chopped roughly)

1 med tomato (  deseeded and chopped size of the onions)

1/2 cup of smoked sundried tomatoes ( have that bacon taste)

2 garlic cloves ( chopped finely)

1/2 cup of dried porcini mushrooms

1/2  tsp of dried fennel seed

1/2 tsp of italian seasonings

1/2 tsp of sea salt

1/2 tsp of garlic powder

Dash of black pepper to taste. I like it a little spicy. 🙂

1/2 cup of water to keep ragout wet until veggies are tender ( I add water as needed, this is optional the tomatoes should give you enough water)

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Ragout

Sauté  onions and zucchini until transparent.

Add the the raw tomatoes and the garlic and sauté for 5 minutes.

Add all  your spices and stir all the veggies.

Bring everything to a boil. Cover and simmer for 20 minutes.

About 5 minutes before the dish is done add the mushrooms and sundried tomatoes to rehydrate. Continue to cook.

Serve on top of the Polenta

Polenta

Bring water to a boil. Add Butternut Squash. Allow to cook for 10 minutes remove the squash and mash most of it up in a bowl. Leave some pieces whole it makes the polenta look pretty. Add squash back to water. Bring the water back to a boil. Reduce to a simmer. Pour in polenta steadily, stirring constantly. Continue to stir until polenta is thickened.  Add the cheese, black pepper, garlic and sea salt.  Stir throughly. It should come away from sides of the pan, and be able to support a spoon. Cooking time 20 to 30 minutes.

To plate with LOVE:

Put polenta in a nice plate or bowl.
Add the Ragout and top with some of the 5 italian cheese blend or some parmesan. Sprinkle some parsley flakes for garnish and drizzle with a little olive oil.

Oh yes one last thing. Set the table with LOVE.

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Hi Guys. A little bit about me: The Jewels first, then the Profession: THE JEWELS: I have been married to the love of her life and kidney transplant donor, Joseph for twenty-five years. We have two sons, Julian Bernard thirty -three years old, Tyler nineteen years old and two beautiful grandchildren Naleyla, nine years old and a six-year grandson, Michael Julian. My life mantra is, " No matter what life brings, live your dreams short or long." HERE'S WHAT I KNOW: I understand what life feels like, when you have no idea if you will see your children grow up or never see the face of your grandkids. I was born with kidney disease and battled for almost 40 years until my husband of now, 25 years donated his kidney to me. Living a balance life, physically, mentally and spiritually was never an option for me to entertain. My life depends on it. I wrote this blog to share my journey and maybe touch the lives of those around me. My husband's generosity and the power of the grace of God has given me a second chance at life. I have been in and out of the hospitals all my life, came out of a coma, had multiple surgeries. I understand the importance of a positive mind. I have lost two babies and my mom, brother and grandmother in just months of each other. I want to share inspiration what inspires me to live and enjoy life each day. I have been a devoted yoga and meditation practitioner and a nutrition wellness coach for over 25 years, this was my road to staying as healthy as possible with failing kidneys and all the complications that come with it. I am grateful to share my life with you, through my food, my yoga and meditation practice, and just good old positivity. I hope my posts will bring joy to your heart, soul and tummy. THE PROFESSION: I am the the CEO of B'Tyli Wellness and Beauty Co. I created this company after I finished my studies in Holistic Nutrition and Medicine from Clayton College of Natural Health. B'Tyli Wellness and Beauty Co. is a holistic wellness company specializing in body, mind and spirit alignment, through yoga, nutrition, meditation and organic skin and body care products. I am the author of three books, a healthy lifestyle cookbook, titled, Set the Table with Love, which was named after my blog page and two inspirational mediation books, titled, Living With The Silver Lining and Whispers of Silence. I am also a Health, Wellness and Beauty Expert and has had the honor to share my culinary perspective o Food Network's second season of All-Star Academy food competition for a two month. I have shared my approach to healthy living and eating in both medias of television and radio. She has been featured on Fox 5, Good Day Atlanta, 11 Alive, Atlanta and Company, Atlanta Journal-Constitution, as well as radio, V103 and 104.7 The Fish and several magazine publications

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