polenta with butternut squash

Save For Later Saved! Ask the Chef a Question Browse Similar Recipes

Servs: 6  

0

Yummies

Yummy! Yummy!

Click "Yummy!" if this recipe looks good to you. Learn more.

Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   3/4 teaspoon dried rubbed sage 2 3/4 cups canned low-salt chicken broth 3/4 teaspoon dried rubbed sage 2 3/4 cups canned low-salt chicken broth
•   1 3/4 cups water 1 3/4 cups water
•   1 1/2 teaspoons salt 1 1/2 teaspoons salt
•   1 1/2 cups polenta (coarse cornmeal)* 1 1/2 cups polenta (coarse cornmeal)*
•   1 tablespoon minced fresh sage 1 tablespoon minced fresh sage
•   6 large garlic cloves, unpeeled 6 large garlic cloves, unpeeled
•   3 pounds butternut squash, halved lengthwise, seeded 3 pounds butternut squash, halved lengthwise, seeded
•   3 tablespoons olive oil 3 tablespoons olive oil
•   3/4 cup freshly grated Parmesan cheese (about 2 1/4 ounces) 3/4 cup freshly grated Parmesan cheese (about 2 1/4 ounces)

Instructions

1. Preheat oven to 375°F. Arrange squash, cut side up, in large roasting pan. Place garlic cloves in squash cavities. Drizzle oil over. Sprinkle with dried sage, salt and pepper. Cover with foil and bake until squash is tender, about 1 hour 35 minutes. Cool slightly. Peel squash and garlic. Transfer to processor and puree.
   
2. Combine broth, 1 3/4 cups water and 1 1/2 teaspoons salt in heavy large saucepan. Bring to boil. Gradually whisk in polenta. Reduce heat to medium-low and cook until mixture is very thick and creamy, stirring often, about 20 minutes. Stir in fresh sage and 3 cups squash puree (reserve any remaining puree for another use). Cook until heated through, about 2 minutes. Stir in cheese. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Stir over medium-low heat until heated through.)

3. *Available at Italian markets, natural foods stores and some supermarkets. If unavailable, substitute 1 1/2 cups of regular yellow cornmeal, and cook mixture for about 10 minutes.

Give this recipe a review

Tastetify	Well Written	Creative
Great Pic	Crowd Pleaser	I did it!
More Like This!	Just A Note	Can I Suggest...
Huh?	Nice One!	I'll Try It

Saving...

Cancel

Let me know what you think!