Butternut Squash Polenta
A creamy, comforting polenta enriched with butternut squash purée and Parmigiano-Reggiano cheese. This luxurious Italian-inspired dish combines the sweetness of butternut squash with the richness of polenta and butter.
Ingredients
- •¾ cup finely chopped onion (1 medium)
- •5 tablespoons unsalted butter
- •1 package frozen butternut squash purée
- •2½ cups water
- •2 cups whole milk
- •1¼ teaspoons salt
- •¼ teaspoon black pepper
- •¾ cup instant polenta
- •1 oz finely grated Parmigiano-Reggiano
Cooking Instructions
- 1.
Cook onion in 3 tablespoons butter in a 10-inch heavy skillet over moderate heat, stirring, until very soft, about 8 minutes. Stir in squash and cook, stirring occasionally, 2 minutes.
10 min
- 2.
Bring water, milk, salt, and pepper to a boil in a 4-quart heavy pot. Add polenta in a thin stream, whisking. Cook polenta at a bare simmer, stirring with a long-handled whisk and turning down heat as needed to prevent spattering, 5 minutes.
8 min
- 3.
Stir in squash mixture and cook, stirring, 3 minutes. Remove from heat, then stir in cheese and remaining 2 tablespoons butter. Serve immediately.
5 min
