For the Polenta
4 cups chicken stock or milk
pinch dried chili flakes
1 tsp. Salt
1 cup cornmeal
1 tbsp. Olive oil
1 cup feta cheese, crumbled
freshly milled black pepper to taste
1 tbsp. Chopped fresh herbs

For the pesto

2 cups fresh basil, leaves only
1/2cup Italian parsley, leaves only
6 large leaves fresh arugula
6 large leaves fresh sage
2 cloves garlic, peeled
one half cup grated parmesan cheese
3-4 tbsp. extra virgin olive oil
sea salt and freshly milled black pepper to taste

for the tomato ragout ~

2 pounds fresh roma tomatoes, chopped or 2 x 28 oz. Tins
1 small spanish onion, peeled and roughly chopped
3 cloves garlic, peeled and slivered
2 tbsp. extra virgin olive oil
1 tbsp. unsalted butter
1 tsp. Fennel seeds
pinch dried chili flakes
sea salt and freshly milled black pepper to taste
1/4cup of the reserved pesto (freeze the remainder for another time)

to roast the squash and assemble ~

one acorn squash, peeled, seeded and cut in 1” cubes ~ any squash will do Bryson has gorgeous squash that are lovely when roasted
2 tbsp. extra virgin olive oil
2 tsp. Chili powder
1 tsp. Garlic powder
1 tsp. Smoked paprika ( available at Chile Chiles on Sussex Drive in Ottawa)
sea salt and freshly milled black pepper

Preparation for the Polenta

in a heavy bottomed saucepan bring the milk, oil salt, chili flakes and pepper to a boil
slowly pour in the cornmeal stirring constantly
add the cheese and herbs and continue stirring for 3- 4 minutes
remove from the heat and serve hot
alternatively ~ pour the polenta into a well greased cake pan and let cool overnight
remove from the mould, cut into squares and brush with oil and grill or shallow fry the polenta in a little unsalted butter

Preparation for the pesto

combine all ingredients in the workbowl of a food processor and process until combined
remove to a clean bowl, cover and refrigerate until needed

for the tomato ragout ~

in a stainless steel saucepan, over medium heat, melt the olive oil and butter
add the garlic and cook for one minute, add the onions and cook for 4-5 minutes or until soft and lightly browned
add the chili flakes and fennel seeds and stir well, add the tomatoes and 1 tsp. Salt
simmer until reduced by approx. one third and thickened this will take between 1 and 2 hours
add the pesto and season to taste
remove from the heat and pass through the fine blades of a food mill
cool and refrigerate until needed

to roast the squash and assemble ~

pre heat the oven to 400 degrees
toss the squash with the spices and olive oil and spread out on a baking shet
place in the oven and roast for 30 minutes or until soft
remove from the oven and toss the warm tomato sauce
divide the warm polenta between four warmed dinner plates
spoon the sauce over the warm polenta and serve hot