Friday, November 6, 2015

Polenta Stuffed Delicata

This was a hearty breakfast that kept me going throughout the morning and noon time water aerobics.  I added toasted hemp seed to the cooked polenta and sprinkled toasted walnuts on the finished product.  The delicata is brushed with walnut oil prior to roasting.

Polenta Stuffed Delicata Squash

(Serves 1)

Brush delicata inside and out with walnut oil.  Roast in 425 F. oven for 20-25 minutes.
1/2 small delicata squash, stem end leveled, seeds removed
1 teaspoon walnut oil

Bring grits and milk to a boil.  Lower heat and simmer, covered for 20 minutes, until milk is absorbed.
1/4 cup stone ground corn grits
1 cup soy milk

Stir hemp seed into polenta.
1 tablespoon toasted hemp seed
Spoon polenta into roasted squash.  (My squash was small, so I ate the rest of the polenta on the side)

Sprinkle with toasted walnuts.
1 tablespoon toasted walnuts, chopped 

Have a great weekend!


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