This one sounds strange, but, trust me – it’s really awesome!

I was planning on making a roasted butternut squash polenta for dinner when Victor remembered a few beets in the ‘fridge that needed using. He roasted them just to get them out of the veg bin as I was roasting the squash.

As everything sat cooling, a little lightbulb went off and I decided a beet and butternut squash polenta was just what we needed, tonight. I mean, why not?!?

I put the peeled and cubed beets into the blender with some of the squash and a cup of water and made a lovely bright red puree. Into a pot it went with another cup and a half of water and a pinch of salt and pepper.

Once it came to a boil, I added about 2/3 cup of polenta and let it cook. Ridiculously good!

My other original plan was to make a tomato sauce and poach the cod in it and serve it over the polenta. I ended up making an onion and pepper sauce, instead – 1 onion, thinly sliced that I caramelized a bit, 1 jar of roasted yellow and red peppers, drained and sliced, about a cup of white wine, and some S&P.

When the sauce had cooked down pretty well, I put the fish on top and covered it, and let it cook for about 4-5 minutes.

Perfection on a plate!

The flavors all went together really well and it looked awesome on the plate!