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Soft Polenta with Delicata Squash Rings and Moroccan Olive Pesto


Adapted by Linda from a recipe in FoodDay, The Oregonian, November 2009

A layer of polenta topped with delicata squash rings topped with Moroccan tapenade.



3-1/2 to 4 cups water (depending on how soft you like the polenta)
5 ml1 tsp. salt (optional)
240 ml1 cup polenta

Bring water and salt to a boil in a saucepan. Gradually whisk in the polenta to ensure that it doesn't form lumps. Reduce heat to low and cook, stirring frequently with a wooden spoon, until the polenta is thick, about 20minutes. Remove from heat and let stand, covered, in the pot.

Optional: Stir in flavorings if desired, such as lemon juice, orange juice, herbs.

Delicata Squash Rings

1 delicata squash (does not need to be peeled)

Slice the squash crosswise into 1/2" rings. Use a spoon to remove seeds and stringy bits (put them in compost). Arrange rings in steamer and steam for about 7 minutes until soft when pierced with a fork.

Moroccan Tapenade -- Mix together diced kalamata olives, diced red bell pepper, garbanzo beans, and raisins. Tapenade can also be found in jars or in bulk in grocery stores.

Arrange for serving

Spoon polenta onto individual plates. Place squash rings on top of polenta in an overlapping pattern. Spoon tapenade on top and serve.


Susan proved that this can be made with butternut squash, as shown in the photo.

Major Ingredients: