Winter Squash Polenta With Roasted Maitake Mushrooms

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  • 2 tablespoons extra-virgin olive oil, divided
  • 2 shallots, minced
  • 2 cloves fresh garlic, minced
  • 2 teaspoons P.S. Flavor!? Creole Kitchen, other creole seasoning or kosher salt and black pepper, to taste
  • 32 ounces 1 or 2% milk
  • 2 teaspoon adobo sauce, or favorite hot sauce
  • 8 ounces coarse polenta or coarse ground grits
  • 3/4 pound maitake mushrooms (or cremini, porcini, shiitakes)
  • 2 tablespoons P.S. Flavor!? Porcini Pepper, or kosher salt and ground black pepper, to taste
  • 1 cup pumpkin or winter squash puree, see recipe
  • 4 ounces goat cheese, crumbled
  • 4 ounces Parmesan cheese, grated
  • Fresh herbs (sage, thyme, flat leaf parsley), chopped
  • Diced winter squash (butternut, kabocha, acron, buttercup) or pumpkin, see recipe
  • Kale, shredded and massaged


  1. In a pot, heat 1 tablespoon of olive oil; add the minced shallots and sauté until translucent.
  2. Add the garlic and Creole Kitchen and cook for 30 seconds. Add the milk and hot sauce; heat until just simmering, do not boil.
  3. Stir in the polenta while whisking constantly, and continue to cook; stir with Mix-Stir, until mixture begins to thicken. Reduce heat to a low simmer, and cook, stirring occasionally until the polenta is creamy and soft, and it pulls away from the side of the pot.
  4. While polenta is cooking, heat a half sheet pan in the oven to 350 F. Clean maitake mushrooms and trim stem ends. Divide clusters into 2 to 3 inch pieces. Toss with remaining 1 tablespoon of olive oil and Porcini Pepper and transfer to heated sheet pan. Roast about 15-20 minutes until golden and crispy.
  5. When polenta is done, remove from heat and stir in the pumpkin or squash puree (see recipe), cheeses and fresh herbs. Season with additional Creole Kitchen or kosher salt and ground black pepper to taste.
  6. Serve polenta immediately, topped with roasted maitake mushrooms, roasted diced squash (see recipe) or pumpkin, and shredded kale.