Roasted Butternut on Soft Coconut Polenta with Chamoy Onions, Curry Leaf and Ghati Masala

4 servings

For the Polenta

½ cup polenta

1 ¼ cup water (330ml)

1 tin of coconut milk (400ml)

1 – 2 tsp salt

(more water as necessary to create a creamy polenta)

For the Onions

2 red onions cut into thin wedges

3 Tbsp oil for frying

Pinch of salt

3 Tbsp Mebos Chamoy

For serving

3 tsp Ghati masala (garlic chips + toasted (in the oven) coconut + pinch of dried chili flakes)

Tempering (ghee or oil, mustard seeds (popping!) and curry leaves

Smoked Maldon salt and black pepper

Begin by roasting the butternut with oil, cinnamon, sugar and salt. You’ll need about 5 small wedges or 3 larger wedges per person (smaller ones are better!).

Fry the red onion wedges in oil until they are golden and have good colour. Season with salt and place on a baking tray for warming for service. Before service, heat the onions in the oven or in a pan and add the mebos chamoy to season.

Make the polenta just before service and keep warm.

Open the tin of coconut milk and have it ready.

Heat the water (1 ¼ cups) . Once it boils, add the polenta in a slow drizzle while stirring the water with a whisk to prevent lumps forming. The polenta will start thickening quite quickly… stand by with the coconut milk and add to soften, stirring continuously. Add salt to season. Have some hot water ready should the mixture become too thick.

Adding a pat of butter is optional but then not available to lactose intolerant guests.

To serve:

1.   Lay down 2 spoons of polenta.

2.   Arrange the butternut on top.

3.   Arrange the onions around the butternut.

4.   Pour over the hot tempering of mustard seed and curry leaf.

5.   Top generously with the Ghati masala.