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Butternut Squash Polenta

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.