Butternut Squash Polenta

Name: Butternut Squash Polenta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving
Ingredients: 1 teaspoon kosher salt; 1 bay leaf; 1 cup coarse-grained polenta; 8 ounces seeded and peeled butternut squash; 1 cup whole milk; 2 tablespoons unsalted butter; 1/4 cup grated parmesan; black pepper

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Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4
Course
Others
Cuisine
Vegetarian, gluten-free

Butternut Squash Polenta

Iris Warren

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Crafted with ease and taste in mind, this recipe is a great choice.

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Ingredients

Servings

1 teaspoon kosher salt more as needed
1 bay leaf
1 cup coarse-grained polenta not quick cooking
8 ounces seeded and peeled butternut squash coarsely grated (1 1/2 cups)
1 cup whole milk
2 tablespoons unsalted butter
1/4 cup grated parmesan
black pepper as needed

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Instructions

In a large pot over medium-high heat, combine milk and 3 1/2 cups water, the salt and the bay leaf. Bring to a boil. Slowly whisk in polenta, stirring well. Stir in squash. Reduce heat to medium-low, cover the pot and simmer, stirring occasionally, until polenta and squash are very tender, 30-40 minutes. If the mixture gets too thick while cooking, add a little more water to the pot. Remove the bay and stir in butter, parmesan and black pepper. Taste and adjust seasoning if needed.