Kids can make this rustic dish of fluffy, creamy polenta for a great side dish rich in vitamin A, C, and fiber. The secret to a good consistency is to whisk the pot of polenta often as it is cooking. Preheat oven to 400°. Cut a small organic acorn squash in half lengthwise, remove the seeds, and brush the insides with organic extra virgin olive oil. Place in a baking pan covered with parchment paper and roast 40 minutes until tender. Let cool 10 minutes, then scoop insides into a medium bowl and mash. While it is cooking, heat in a large saucepan, 1 ½ tsp organic extra virgin olive oil with 1 small organic chopped onion for 5 minutes. Add ¾ tsp sea salt, ½ tsp fresh minced oregano, ½ tsp fresh minced rosemary, and ⅛ tsp ground nutmeg, and cook 30 seconds. Stir in 5 cups of pure water, ¼ tsp cayenne pepper, ⅛ tsp baking soda and bring to a boil. Slowly stir in 1 cup Bob’s Red Mill Whole Grain Organic Corn Grits, whisking to remove lumps. Bring mixture to a boil, stirring constantly, about 1 minute. Reduce heat to low, cover, and simmer. After 5 minutes, whisk throughly, scraping down the sides and bottom of saucepan. Cover and cook, whisking occasionally, about 25 minutes. Stir in cooked squash, turn up the heat to medium, stirring occasionally, for 5 minutes. Kids can roast portobello mushrooms, peppers, and onions when roasting the squash. This polenta is wonderful as a sauce or side dish.