KURI SQUASH POLENTA, for gluten free and dairy free option for Curry-Squash stuffed Ravioli



  • 4 cups water
  • 2 teaspoons Flavors for Frying
  • 2 teaspoons fennel pollen
  • 1 cup Curry-Squash, 1/2 inch dice, roasted and seasoned*
  • 1 cup polenta
  • 1 tablespoon chives, chopped for garnish


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 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.


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