Butternut Squash Polenta
Serves: 5
Eda Schinner
1 January 1970
Based on User reviews:
48
Spice
49
Sweetness
53
Sourness
41
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
Directions:
1
Cook onion in 3 tablespoons butter in a 10-inch heavy skillet over moderate heat, stirring, until very soft, about 8 minutes
2
Stir in squash and cook, stirring occasionally, 2 minutes
3
Bring water, milk, salt, and pepper to a boil in a 4-quart heavy pot
4
Add polenta in a thin stream, whisking
5
Cook polenta at a bare simmer, stirring with a long-handled whisk and turning down heat as needed to prevent spattering, 5 minutes
6
Stir in squash mixture and cook, stirring, 3 minutes
7
Remove from heat, then stir in cheese and remaining 2 tablespoons butter
8
Serve immediately
9
Cook onion in 3 tablespoons butter in a 10-inch heavy skillet over moderate heat, stirring, until very soft, about 8 minutes
10
Stir in squash and cook, stirring occasionally, 2 minutes
11
Bring water, milk, salt, and pepper to a boil in a 4-quart heavy pot
12
Add polenta in a thin stream, whisking
13
Cook polenta at a bare simmer, stirring with a long-handled whisk and turning down heat as needed to prevent spattering, 5 minutes
14
Stir in squash mixture and cook, stirring, 3 minutes
15
Remove from heat, then stir in cheese and remaining 2 tablespoons butter
16
Serve immediately