Butternut Squash Polenta

Butternut Squash Polenta
Photo by Romulo Yanes


  • ¾ cup instant polenta
  • 1 12-oz package frozen butternut squash purée (sometimes called winter squash)
  • ¼ teaspoon black pepper
  • 2 ½ cups water
  • 1 ¼ teaspoons salt
  • ¾ cup onion
  • 2 cups whole milk
  • + 2 more ingredients
    • 5 tablespoons unsalted butter
    • 1 ounce finely grated Parmigiano-Reggiano

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. Bring water, milk, salt, and pepper to a boil in a 4-quart heavy pot. Add polenta in a thin stream, whisking. Co...

View full recipe at Epicurious


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