Butternut Polenta with Shiitake Tomato Sauce

This is sort of a sneaky squash dish - the flavor is subtle, so children and other suspicious parties might not realize it's there. But it adds a pleasantly sweet note to the polenta here. You could easily serve the polenta on its own as a side dish (Thanksgiving idea?); here I topped it with sauce for a main dish. If you do that, stir in a little grated Parmesan with the squash. (Likewise, the sauce would be be good over pasta, too.) I used butternut squash because the flesh is smooth, but you could substitute another variety of your choice. You could also toss some cooked beans or chicken into the sauce to make it a bit more substantial.

Paul Lagreze of New England Wild Edibles told me that we are rapidly nearing the end of his shiitake season, so if you spot any be sure to snap them up. They won't be back until the spring.

Polenta
3 cups water
1 tsp salt
1 cup polenta cornmeal (or other coarse cornmeal)
1 1/2 - 2 cups cooked butternut squash, well mashed
1/4 tsp dried sage (or more to taste)

Sauce
1 Tbsp olive oil
1 shallot, minced
5-6 cloves garlic, minced
4 oz. shiitakes, thinly sliced
3-4 cups chopped tomatoes (1 28-oz can or frozen equivalent; if using frozen whole tomatoes, thaw and drain first)
1/2 tsp dried sage
Salt and pepper to taste
Grated Parmesan for topping

Make the sauce first, so it can simmer while you cook the polenta. Heat the olive oil in a large saucepan or deep skillet. Add the shallot and garlic and saute over medium-high heat for 2-3 minutes. Add the shiitakes and saute until tender, another 3-5 minutes. Add the tomatoes, sage, and salt and pepper and simmer over low heat.

To make the polenta, bring the water to a boil in a medium saucepan (nonstick makes for easy cleanup). Add the salt, then slowly whisk in the cornmeal. Immediately lower the heat and continue to stir, switching to a spoon. Be careful not to get burned as bubbles pot and spit. Cook until the polenta thickens nicely, then remove from heat and stir in the squash and sage.

Serve in bowls, with a generous helping of sauce over a scoop of polenta. Top with Parmesan at the table.

Serves about 4.