L butternut squash polenta

Butternut Squash PolentaRecipe Card

Butternut Squash Polenta
Recipe card - step by step recipe instructions

1Melt 3 tablespoons of the butter in a medium sauce pan over medium-low heat. Add the onion and sauté, stirring frequently, until soft and translucent, about 8 minutes. Do not brown.
2Add the squash, milk, salt and pepper and bring to a boil. Reduce the heat to medium and slowly add the cornmeal in a thin stream while whisking continuously. (I find it easiest to lightly tap the measuring cup of polenta against the pot so that it sprinkles in.) Reduce the heat to low and simmer, stirring frequently with a whisk, for about 5 minutes or until polenta is smooth and thickened.
3Remove from the heat and stir in cheese and remaining 2 tablespoons of butter. Serve immediately or place a piece of plastic wrap directly over the polenta (to prevent a film from forming) and reheat later.
4Note: If you prepare the polenta ahead of time, you will probably need to add some water or milk to thin it out to the desired consistency when you reheat it.

Butternut Squash Polenta
Recipe Card - ingredients

1 cup very finely chopped yellow onion, from one small onion
5 tablespoons unsalted butter, divided
1 (12-oz) package frozen butternut squash purée (sometimes called winter squash), about 1-1/2 cups; thawed
4-1/2 cups 2% or whole milk (do not use 1% or skim) or 1 cup heavy cream plus 3-1/2 cups water
1-1/2 teaspoons salt
1/4 teaspoon pepper
3/4 cup instant polenta or fine yellow cornmeal
1/4 cup finely grated Parmigiano-Reggiano or Pecorino Romano (optional)