Green Tomato and Delicata Polenta Bowl

Sautéed green tomatoes and/or tomatillos and delicata squash are delicious served over a bowl of creamy polenta. Add a fried egg or sausage to each serving to make a complete meal. Delicata are easy to use because there is no need to peel the skin, you can use other winter squash but they’ll need just a little more prep to get them ready.

Ingredients

About 3 cups cooked polenta
¼ cup parmesan cheese
1 tablespoon butter or sour cream
1 tablespoon oil
2-3 green tomatoes or tomatillos, cut into large dice
1 delicata squash, ends and seeds removed, sliced into ¼” thick
rings
2 cloves garlic, minced or about ½ teaspoon garlic powder
Salt and pepper to taste

While polenta is cooking, heat oil in a large skillet over medium high heat and saute squash in a single layer for about 5 minutes each side. Once squash rings are golden brown and tender, remove from pan and sprinkle with salt and pepper. Add a bit more oil to pan if needed and fry tomatoes, garlic and a pinch of salt together, stirring occasionally, for about 5 minutes. Once polenta is done cooking, stir in parmesan, butter, salt and pepper. Add a scoop of polenta to each bowl and top with the two vegetables and a fried egg or sliced sausage. Sprinkle with additional cheese if desired!

Submitted by Sara Jones