Butternut Squash Polenta

Name: Butternut Squash Polenta
Yield: 4 servings
Ingredients: 1 3/4 cup finely chopped onion (1 medium); 1 5 tablespoons unsalted butter; 1 1 (12-oz) package frozen butternut squash purée (sometimes called winter squash; 1 1/2 cups), thawed; 1 2 1/2 cups water; 1 2 cups whole milk; 1 1 1/4 teaspoons salt; 1 1/4 teaspoon black pepper; 1 3/4 cup instant polenta; 1 1 oz finely grated Parmigiano-Reggiano (1/2 cup)

From the kitchen of Carly

Creamy polenta meets roasted butternut squash in this comforting bowl. Soft caramelized onions and nutty Parmigiano deepen every spoonful. Butter melts through the warm grain, making this the kind of dish that satisfies without heaviness.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

13/4 cup finely chopped onion (1 medium)
15 tablespoons unsalted butter
11 (12-oz) package frozen butternut squash purée (sometimes called winter squash; 1 1/2 cups), thawed
12 1/2 cups water
12 cups whole milk
11 1/4 teaspoons salt
11/4 teaspoon black pepper
13/4 cup instant polenta
11 oz finely grated Parmigiano-Reggiano (1/2 cup)

Instructions

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.
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.
Stir in squash mixture and cook, stirring, 3 minutes. Remove from heat, then stir in cheese and remaining 2 tablespoons butter. Serve immediately.