Health Coach Quinn

Back in the fall I did this epic friendcation with 15 of my besties.  These sorts of things just naturally push me into Camp Counselor Quinn-mode.  I really wanted to make sure that everyone was taken care of and that we would have some healthy food options for the weekend.  So I did what any sensible (just kidding, culinarily cuckoo) person would do– I created a google doc.

There are a handful of us that are experienced when it comes to cooking in bulk so we each took dibs on a meal, enlisted assitants and planned a menu.

This Truffled Polenta with Roasted Veggie Croutons did double duty as a side to some Sautéd Kale and Cannellini Beans on Friday night then Truffled Polenta and Eggs for brunch on Sunday morning…and my 15 friends, they were very happy campers!

Truffled Polenta with Roasted Veggie Croutons

Servings: 4
Time: 45 minutes
What you need: roasting tray, large pot with lid, whisk, medium pot with lid, steamer basket, small food processor OR bowl and potato masher

• 1 cup organic polenta (corn grits)
• 4 cups vegetable broth
• 1 tablespoon organic, grass fed butter
• 1 teaspoon truffle salt (for the polenta)
• sea salt and pepper, to taste (for the roasted vegetables)
• 1 tablespoon extra virgin olive oil
• 2 cups butternut squash, finely diced
• 6 carrots, thinly sliced
• a handful of flat leaf parsley, chopped

Directions

Preheat oven to 400F.

Divide your vegetables in half.  Drizzle one half with extra virgin olive oil, salt and pepper.  Mix well and roast for 35-40 minutes, tossing once half way through.  Put the half other in a pot, with 1″ of water, fitted with a steamer basket. Cover and steam for about 10 minutes or until fork tender.

To make the polenta, put the stock into a medium pot and bring to a boil.  Slowly whisk in the polenta.  Add in butter and season with salt and pepper.  Reduce the heat to medium and continue stirring regularly until the polenta thickens and becomes creamy, about 15 minutes.

When the vegetables are done steaming puree them in a food processor or mash them in a bowl.  Add the pureed carrots into the polenta and mix well.

Serve polenta in a bowl garnished with roasted vegetable croutons and parsley.

Steam the other half