Dinner Tonight: Griddled Polenta Cakes

A simple, vegetarian weeknight supper, with restaurant-worthy presentation! What more can you ask? 

More, you say? Well, both dishes are from veteran Food52ers; if a recipe title is authored by either arielleclementine or ChezSuzanne, you know it is one to trust. It will be delicious, relatively simple, and maybe even a little bit healthy. These dishes are no exception. 

The Menu

Click through on the recipe titles or images below to see (and save and print) the full recipes, but we've provided your grocery list and game plan too!

Griddled Polenta Cakes with Caramelized Onions, Goat Cheese and Honey by arielleclementine

Crispy Delicata Rings with Currant, Fennel and Apple Relish by ChezSuzanne

The Grocery List (for 4 -- with polenta leftovers for lunch)

 

1 cup polenta
1 lime
2 Delicata squash
1/2 cup dried currants
1 crisp apple (like Pink Lady)
1 fennel bulb
1 cup apple cider
Calvados (1 tablespoon)
1 ounce goat cheese

 

We assume you have milk, kosher salt, extra virgin olive oil, butter, onion, and honey already. If you don't, you'll be needing those too! 

 

The Plan 

 

1. So there are three things about this dinner that need a little bit of time. Begin with the polenta. Boil the milk and water, and cook the polenta. Spread in a baking dish to set, this should take 20 to 25 minutes. Pop it in the freezer for a bit if you're getting antsy.

 

2. Slice and salt the squash, let it sit for 25 to 30 minutes. 

 

3. Caramelize the onions, this will also take about 20 minutes. 

 

4. Make the currant, apple, and fennel relish. Let it simmer. 

 

5. Pan fry the squash. Slice the polenta. Top each deliciousness with their respective toppers and eat up!