White corn porridge with baked pumpkin, hazelnuts and blue cheese

Ingredients:

• Half a medium butternut squash, peeled and cut into 1cm thick slices.
• 4 plum tomatoes, halved lengthwise
• 4 cloves garlic, crushed
• 4 sprigs of fresh thyme
• 6 tbsp. l. olive oil
• 700 g of various mushrooms, cut in half
• 1 cup hominy corn grits
• 2 cups of broth
• 1.5 cups of milk
• 5 tbsp (75 g) butter
• A pinch of cayenne pepper
• 1/3 tbsp. chopped hazelnuts
• 1 tbsp. l. brown sugar
• 2 tablespoons apple cider vinegar
• 1/2 cup crumbled blue cheese, such as gorgonzola

Preparation:

1. Position oven racks on the top shelf and preheat oven to 450°F (245°C). In a large bowl, toss the squash, tomatoes, garlic, and 2 sprigs of thyme with 2 tablespoons of olive oil and 1/2 teaspoon of salt.
   
   Place the mixture on a baking sheet, turning the tomatoes skin-side up. In the same bowl, toss the mushrooms with the remaining 4 tablespoons of olive oil and 0.5 teaspoon of salt.
   
   Place on another baking sheet. Place the tomato mixture on the top rack of the oven, and the mushrooms below, and bake until the squash is tender, the tomatoes are charred, and the edges of the mushrooms are crisp, 40 minutes.
2. Meanwhile, in a large microwave-safe bowl, combine the cornmeal, bouillon, milk, the remaining 2 sprigs of thyme, 1 tbsp (15 g) butter, 1/2 tsp salt, and cayenne pepper. Microwave for 16 minutes, stirring halfway through (the porridge should be quite thick; if it hasn't thickened, cook for another 2 minutes). Remove the bowl and discard the thyme.
3. Heat the remaining 4 tablespoons (60 g) butter in a small skillet over low heat. Add the nuts and cook, stirring frequently, until fragrant and lightly toasted, about 4 minutes. Stir in the brown sugar and vinegar and remove from the heat.
4. Divide the porridge among servings. Top each serving with fried vegetables and crumbled blue cheese. Drizzle with warm nut sauce before serving.