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Quick Bite: LA Mill's Butternut Squash Polenta
Get it while it's hot...and a little melt-y! (Lindsay William-Ross/LAist)
We've done breakfast at LA Mill before, and the menu has remained generally the same, which means if you know what you like there, chances are you'll be able to get it. And even though our LA "cold snap" is already a distant memory and we're back to watching the palm trees nod in the sunny breezes, our ingredients still have seasonality, which is why LA Mill's Butternut Squash Polenta made for the perfect December breakfast the other day when we stopped by the Silver Lake coffee boutique to pick up some gift beans (yes, we take our own advice).
The polenta is smooth and creamy with the earthy, robust notes of butternut squash, and its hearty heat is tempered by the decadent canele of mascarpone resting gently--and melting rapidly--on the polenta's quivering surface. To balance the texture the dish is dotted with candied pecans and a trace of maple syrup, which gives the wintry polenta a sweet and crunchy kick. Now, this isn't a bargain meal--the polenta is a $9 dish, which means it's best enjoyed when you have some time to sit down and savor it. But if you time it right, say late morning, it is substantial enough to keep you satisfied through lunch and towards the evening, without leaving you feeling like you've overdone it.
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You come to LAist because you want independent reporting and trustworthy local information. Our nonprofit newsroom doesn’t answer to shareholders looking to turn a profit. Instead, we answer to you and our communities. We are free to follow facts wherever they lead and to hold power to account without fear or favor. Our only loyalty is to our readers and listeners and our mission: to inform, engage, and strengthen Southern California’s communities.
If this story helped you, please become a monthly member today to help sustain this mission. It just takes 1 minute to donate below.
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