Butternut Squash Polenta with Pulled Pork

Butternut Squash Polenta with Pulled Pork
Butternut Squash Polenta with Pulled Pork
The sweet richness of the butternut squash polenta provides the perfect accompaniment for the tangy, saucy pulled pork.

Serves: 6-8

For the Pulled Pork
Recipe adapted from the Food Network.

Ingredients:
2 teaspoons olive oil
1 small onion, chopped
2 cloves garlic, chopped
Kosher salt and freshly ground pepper
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 1/2 cups low-sodium chicken broth
1/3 cup ketchup
1/3 cup apple cider vinegar
2 tablespoons brown sugar
1 pork tenderloin, about 1 pound, cut into 4 pieces

Preparation:

  1. In a large pot heat the oil over medium heat. Season the pork with salt and pepper. Add the pork to the pot and sear both sides, flipping only once so that a nice golden crust forms. Remove the pork and set aside.
  2. Add the onion and garlic to the pot and season with salt and pepper. Cook until softened and lightly browned (about 5 minutes). Add the chili powder, cumin, cinnamon, and cayenne and cook until toasted (1 minute more).
  3. Stir in the broth, ketchup, vinegar, and brown sugar. Bring to a simmer and add the pork. Simmer, covered, until the pork is just cooked through and tender (about 20 minutes).
  4. Remove the pork to a cutting board and let stand for 5 minutes. Increase the heat on the remaining sauce in the pot to medium-high and cook until thickened (about 5 minutes). Remove from the heat.
  5. Shred the pork with two forks into large chunks and add back into the thickened sauce. Toss well to coat. Let stand 10 minutes, tossing occasionally, to let the pork absorb the sauce.

For the Polenta
Ingredients:
1 small butternut squash (about 1 1/2 pounds)
2 tablespoons olive oil
2 cups polenta (or coarse cornmeal)
7 cups cold water
2 tablespoons butter
1/2 cup grated parmesan cheese
salt & pepper

Preparation:

  1. Preheat oven to 450 degrees.
  2. Peel the squash, cut it in half, scoop out the seeds, and cut into 1-inch cubes (Tip: microwave the entire squash for a few minutes so that it’s easier to cut into). Place the squash on a foil-lined baking sheet and drizzle with olive oil. Sprinkle with salt and pepper and roast until soft and edges are lightly browned (30-40 min). Set aside.
  3. Combine polenta and cold water in a large saucepan or pot. Bring to a boil. Reduce heat and simmer over low heat, stirring often, until thickened, about 15 minutes. Mix in squash and stir, mashing up the squash. Continue cooking until the cornmeal is no longer grainy on your tongue (about another 15 minutes); add more water if needed if the polenta becomes too thick.
  4. Mix in the parmesan and season with salt and pepper to taste. Stir in butter to finish.

Note: To make polenta cakes with leftovers, spread the polenta evenly onto a sheet pan lined with parchment paper. Allow to cool, then cover with plastic wrap and refrigerate until you’re ready cut into shapes and pan fry.