Argentine-Paraguayan Squash Polenta (KIVEVÉ)

Explore the delightful fusion of Argentine and Paraguayan flavors with our Squash Polenta, or as it's known in Paraguay, Kivevé. This savory dish, made by Katriel Mendéndez @argentinechef, is a harmonious blend of Butternut Squash (which can be replaced with Pumpkin), Patagonia Mix by Nativo Spices, and the creamy goodness of polenta (ground maize). Let's dive into the culinary adventure!

Enhance your culinary talent with Nativo Spices.

Ingredients: 

• 1 tbsp Patagonia Mix

• 2 lb Butternut Squash (Can be replaced with any other squash)

• 1/4 cup Sunflower Oil

• 1 Onion (Brunoise)

• 2 Garlic Cloves (Minced)

• 1 tsp Nutmeg

• Salt & Pepper to taste

• 6 oz Polenta

• 3 tbsp Bread Crumbs

• 3 tbsp ground Parmesan Cheese

Method:

1. Begin by cutting the squash into large pieces and steam them until they are soft. Leaving the skin on makes it easier to cook; you can remove the meat when it's soft and let it cool before pureeing.

2. Preheat a pot, add the sunflower oil, and sauté the onion and garlic until they caramelize. Then, season with salt, pepper, and nutmeg. 

3. In a separate pot prepare the polenta, to do this you must place 24 oz of water and salt, heat until it boils.  Gradually add the polenta, stirring constantly.  Lower the heat to low and continue stirring for about 30 minutes.

4. Combine this mixture (with the remaining oil) with the pumpkin puree and the preparation of step 2. Add one or two cups of water if needed to achieve your desired consistency.

5. Preheat the oven.

6. In a separate bowl, create a mixture by combining the breadcrumbs, Parmesan cheese, and the flavorful Patagonia Mix. Set it aside.

7. In a casserole dish, layer half of the squash preparation, add cubes of fresh white cheese, and then complete it with the rest of the squash puree.

8. Bake until small bubbles begin to appear.

9. Remove the casserole from the oven, spread the breadcrumb, Parmesan, and Patagonia Mix mixture on top, and return it to the oven. Continue baking until the top becomes crisp and golden brown.

There you have it, a delightful Argentine-Paraguayan Squash Polenta (Kivevé) ready to be savored. The melding of flavors in this dish is simply unforgettable. Feel free to explore the world of Argentine and Paraguayan cuisine right in your own kitchen.

Enjoy and Follow Chef Katriel @argentinechef !