Polenta (Is That You, Grits?) with Mushrooms and Squash

Let's just get a couple of things out of the way:  First, Southerners have a lot of things to be proud of and at least as many things to be ashamed of, witness any swamp-based or pageant-driven reality television show not to mention the legacy of slavery and the Civil War.  And the antics of people such as food "personality" Paula Deen and former Mississippi Governor Haley Barbour aren't doing anything to elevate the perception that Southerners are bloated, bigoted bible-thumpers of limited intelligence.  Second, there is no denying that food is an important part of Southern culture.  Who doesn't like deep fried stuff?  Or pecan pie?  We can also claim a number of eloquent literary figures including William Faulkner, Truman Capote, and Harper Lee.   All that Southern craziness has yielded some brilliant fiction.  And we all know that every household has its skeletons in the closet and a maladjusted relative (or two) in the attic.

Then there is the subject of grits.  No matter how many syllables it takes you to say the word, I've yet to meet a person who is ambivalent about eating them.  There is often lively debate among family members over the issue of adding sugar or salt.  Solution? Put both on the table.  Problem solved.  Quick cooking or regular?  (Note: Instant grits are not an option. I can't tell if they're a food product or wallpaper paste.)  There is no debate about the need for butter, either way.  As for the difference between grits and polenta, it seems to depend on the type of corn that is used (dent corn or flint corn) and if you're in southern Italy or the Southern U.S.  

Michel actually used Weisenberger Stone Ground Yellow Grits made in Midway, Kentucky for this recipe. So call it what you like--polenta or grits--no matter because it's a delicious dish.

Polenta with Mushrooms and Squash

You will need: 

• 1 cup polenta
• 1 quart vegetable broth
• 1 tablespoon olive oil
• 1 cup butternut squash, cut into small cubes (or any squash will work)
• 1 onion, thinly sliced
• 4 cloves garlic, chopped
• 1 package crimini mushrooms (about 2 cups)
• 2 bell peppers, chopped—red, yellow, green, whatever you prefer
• 1 bunch fresh basil, chopped
• salt and pepper
• grated Parmesan cheese (Vegans, you can easily omit the cheese and keep it kosher.)

Preheat oven to 350 degrees.

In your favorite skillet:

• Heat olive oil.
• Slice mushrooms into the olive oil and brown over high heat.

• Stir in onion slices and scrape the little mushroom bits from the bottom of the pan into the mixture.

• When onions become translucent, add garlic.  Reduce heat once the garlic has “released its perfume.”  Yes, that’s a direct quote from Michel.
• Add peppers and cook mixture over medium heat until onions become limp.
• Add a pinch of salt and pepper.

In an ovenproof saucepan or stockpot:

• Heat vegetable broth. Add 1½ teaspoons salt and bring to a boil.
• Whisk in polenta and add cubed squash.

• Cover and place the pot on center oven rack.
• Stir every ten minutes to prevent lumps from forming.
• Cook for 40-45 minutes.
• Remove pot from oven (wear your mitts!) and stir in grated Parmesan and chopped basil. 

Transfer your golden polenta-squash goodness to your favorite home-style serving dish and top with mushroom mixture.  Enjoy!