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Roasted Squash And Polenta Torta With Red Onion Marmalade

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Roasted Squash And Polenta Torta With Red Onion Marmalade

Ingredients

  • 1 2- to 3-lb. kabocha squash, halved and seeded; or butternut squash, halved, seeded, and sliced crosswise 1-1/2 inch thick
  • 2 tbs. extra-virgin olive oil; more for the baking sheet and pan
  • 5 cups homemade or store-bought vegetable broth
  • 2-1/2 cups coarse cornmeal polenta, such as bob’s red mill
  • 2-1/4 lb. red onions, quartered, and thinly sliced crosswise
  • sea salt
  • 1 tbs. plus 1 tsp. chopped fresh thyme
  • 1/2 tsp. smoked hot spanish paprika
  • 2 tbs. sweet sherry or marsala
  • 8 oz. grated manchego cheese or sharp white cheddar (about 3-1/2 cups)
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Published 2014-09-09 14:15:22 (2 years ago).

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