Polenta and Squash

Making this one up as I go... and blogging about it between sections.  

- getting ready to go out of town and I want to use up some of the things I have laying around! 

(I was trying to decide whether to go Italian~ish or Spanish~ish... I think I'll go with the latter for the sake of experimentation)

What I have/ What you need:

1 Butternut squash

Frozen Corn

Frozen Okra

Can of black beans

Salsa

Pre-made polenta

Cheddar 

(wish I had fresh cilantro....) 

-spices...? RED PEPPER FLAKES. (there should always be red pepper flakes)... 

Begin by baking the squash!  I usually just cut 'em in half and toss them in the oven at 400 for about 30-40 minutes... I also recommend tossing the butternut squash seeds in the over with some old bay... there aren't usually very many, but it's like the benefit of pumpkin seeds without waiting for halloween!  It is also an excuse to eat more old bay....

Once the squash is done, let it cool enough to scoop some out to cut into pieces.  

Slice up the polenta into circles and spread out onto a lightly oiled pan.  Put a scoop of black beans on the polenta and shred a little bit of cheddar cheese over top of them before sticking the pan under the broiler to let the cheese melt and bubble a little.

Mix together corn and okra and toss in the cooked squash, salsa, and a squirt of sriracha.  Spoon out the mix onto the polenta with cheese and black beans and put the whole dish under the broiler for about a minute.  I added more cheese too...   

Take out... and enjoy!!!!