- 2 tablespoons plus 1 tsp olive oil, divided
- 1 medium onion, diced
- 1 1/2 cups coconut milk
- 1/2 cup white wine
- 1 tablespoon plus 1 tsp lemon juice, divided
- 2 teaspoons sea salt
- 1/4 teaspoon black pepper
- 1 1/2 cups fine cornmeal (polenta)
- 1 can (15 oz) butternut squash
- 1 Granny Smith apple
In a large pot over medium heat, heat 2 tbsp oil. Add onion and cook, stirring occasionally until caramelized, about 20 minutes. Add 4 cups water, coconut milk, wine, 1 tbsp lemon juice, salt and pepper.
Increase heat to high and bring to a boil. Slowly pour in cornmeal while whisking to avoid clumps. Reduce heat to medium and cook, stirring occasionally, 20 to 30 minutes.
Stir in squash, then remove from heat.
Taste and adjust seasoning as desired.
Core apple, then use a mandolin or vegetable peeler to create very thin slices (or slice with a knife as thinly as possible).
Toss in remaining 1 tsp oil and 1 tsp lemon juice, and a pinch of salt and black pepper. Chill until ready to use. Spread polenta into a serving bowl. Top with apple slices, salt and pepper.