Creamy curry and crispy, cheesy polenta combine in this “meal of leftovers.” Both parts of this recipe can be prepared ahead of time and stored overnight in the fridge; cook the polenta but don’t fry it until the reheated dish is ready to serve.

Curry:

• 300 g new potatoes, baked or boiled until soft
• 225 g diced squash, tempeh, seitan, or baked tofu
• 1 red onion, diced (optional)
• 28 ounces crushed tomatoes
• 3/4 C coconut milk or cream

Spices for the Curry:

• 1 1-inch cube ginger root, peeled and grated or minced
• 5 cloves garlic, minced
• 1 shallot, diced
• 1 1/2 tbsp Vindaloo powder or your favorite spicy curry powder
• 4 tbsp canola oil, coconut oil, or your favorite cooking oil
• 2 black cardamom pods, slightly crushed

Polenta:

• 1 C Polenta
• 6 oz Goat cheese
• 1/2 C Parmesan/Asiago
• 4 1/4 C water or bouillon
• 1/2 C olive oil (or enough to fill a frying pan 1 cm)

Equipment:

• A large frying pan with lid
• A spatula
• A cutting board
• A chef’s knife
• Measuring cups
• Measuring spoons
• A large spoon
• A serving plate or platter
• A ginger grater or garlic mincer

Preparing the Curry:

• Warm the cooking oil to low-medium heat in a large frying pan.
• Add the ginger and garlic, and sauté until the garlic has started to caramelize.
• Add the potatoes, the squash, the shallot, the onion, and the curry powder, and sauté until the shallot (and onion) is translucent.
• Add the tomatoes and the cardamom pods. Cook for 5 minutes, then lower the heat and simmer for another 5-10 minutes, stirring occasionally.
• Add the coconut milk and cook, stirring frequently, for another 3-5 minutes. Remove from heat.

Preparing the Polenta:

• Follow the preparation directions in this post on making cheesy polenta, just double the ingredients. Alternatively, you can cook your batches of polenta as needed, following the usual recipe.
• 10-15 minutes before serving, fry your polenta in the olive oil on medium heat for 5-8 minutes on each side or until they turn a crispy, golden brown. Cover the frying pan with a lid during frying to prevent splashes.

Plating:

• Arrange the polenta squares on a plate.
• Spoon the curry over the polenta.
• Garnish with fines herbes, fresh cilantro, or fresh parsley.
• Serve immediately.

Cooking Notes:

• This recipe makes 6-10 servings, depending on portion size.
• Frozen butternut squash works well in this recipe.