FOR THE POLENTA:
Bring 5 cups of water to a boil.
While stirring with a whisk, add 1 cup cornmeal slowly. Add salt.
Continue stirring for 3-4 minutes, it will start to thicken.
Simmer the cornmeal for the next 40-45 minutes, stirring every 10 minutes. (If it starts to look too dry, slowly add water until desired consistency.)
Once cornmeal is cooked through, remove from heat and add 1/2 cup of grated Parmigiana Reggiano.
Place cornmeal in a baking dish. (I used a 7 x 11 pan)
FOR THE SQUASH:
Peel and chop raw butternut squash into cubes (about ¾ inch).
In a pan, heat 1 tbsp of coconut oil. Place squash in pan and top liberally with cinnamon (I use about 1.5 tbsp total). Toss to coat cubes with cinnamon.
Let the squash cook for 5-6 minutes, stirring every minute.
Mix almond milk with flour. Add to the squash, bring to a boil, then simmer for about 15 minutes. (A fork should poke through easily when cooked.)
Add chopped kale. Cook until kale wilts.
Pour squash mixture over the polenta, in the baking pan.
Top with grated Parmigiano Reggiano, chopped walnuts and chopped basil.
Place in the oven at 400 degrees for 10 minutes, until polenta is warm and cheese is melted.