Butternut Squash Polenta
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0
0 reviews
Unrated
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Course
Others
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Cuisine
Vegetarian, gluten-free
Butternut Squash Polenta
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 1 teaspoon kosher salt more as needed
- 1 bay leaf
- 1 cup polenta not quick cooking, coarse-grained
- 8 ounces butternut squash coarsely grated (1 1/2 cups, seeded and peeled
- 1 cup milk whole
- 2 tablespoons butter unsalted
- 1/4 cup Parmesan Cheese grated
- black pepper as needed
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.
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