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Butternut Squash Polenta

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Butternut Squash Polenta

Butternut Squash Polenta

amanda

Equipment

  • ChefAluminum Saucepan

  • Digital Kitchen Scale

  • Wooden Spoon

  • Polenta Spoon

  • Fine Mesh Strainer

  • Food Processor

  • Heavy-Duty Mixing Bowl

  • Silicone Spatula

  • Chef's Knife

  • Aluminum Foil

  • Measuring Cups

Ingredients

  • 3/4 cup finely chopped onion (1 medium)

  • 5 tablespoons unsalted butter

  • 1 (12-oz) package frozen butternut squash purée (sometimes called winter squash; 1 1/2 cups), thawed

  • 2 1/2 cups water

  • 2 cups whole milk

  • 1 1/4 teaspoons salt

  • 1/4 teaspoon black pepper

  • 3/4 cup instant polenta

  • 1 oz finely grated Parmigiano-Reggiano (1/2 cup)

Instructions

1

Instruction 1

Cook onion in 3 tablespoons butter in a 10-inch heavy skillet over moderate heat, stirring, until very soft, about 8 minutes. Stir in squash and cook, stirring occasionally, 2 minutes.
2

Instruction 2

Bring water, milk, salt, and pepper to a boil in a 4-quart heavy pot. Add polenta in a thin stream, whisking. Cook polenta at a bare simmer, stirring with a long-handled whisk and turning down heat as needed to prevent spattering, 5 minutes.
3

Instruction 3

Stir in squash mixture and cook, stirring, 3 minutes. Remove from heat, then stir in cheese and remaining 2 tablespoons butter. Serve immediately.
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