Butternut Squash Polenta
This comes from Gourmet, December 2005. It was delicious. I made a few minor changes. First, they called for a 12 oz. package of frozen butternut squash puree. I did not even know such a thing existed, so I peeled and seeded a butternut squash, cut it in pieces and steamed it for about 20 minutes. Worked fine. The recipe also specified instant polenta, another thing I had never encounterede. I used regular polenta and it, too, worked fine. Finally I flung in a little rosemary I had harvested and not yet used. Yum.
- /4 c. chopped onion
- 5 T. butter (I used a little less)
- 1 1/2 c. butternut squash puree (use what you will)
- 2 1/2 c. water
- 2 c. milk
- 1 1/4 t. salt
- Pepper
- 3/4 c. polenta (again, use what you will)
- 1 oz. grated Parmesan
- Cook onion in 3 T. butter about 8 min. Stir in squash and cook a couple more minutes.
- Bring water, milk, salt and pepper to a boil. Add polenta stirring constantly. Turn down heat and cook about 5 minutes.
- Stir in squash mixture. Cook about 3 or 4 minutes. Remove from heat and stir in cheese (and rosemary or whatever). Add a little butter if you feel you must.